Works matching IS 15563758 AND DT 2017 AND VI 13 AND IP 8
Results: 10
The Controllable Preparation, Properties and Structural Characteristics of Xylitol/Menthol Co-crystals.
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- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2017-0060
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Quality Enhancement of Tapioca Starch Gel using Sucrose and Xanthan Gum.
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- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2017-0009
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Optimization of the Spray Drying Operating Conditions for Producing the Powder Mixture of Gum Arabic and Maltodextrin.
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- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2016-0271
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Modification of Konjac Glucomannan by Reduced-Pressure Radio-Frequency Air Plasma.
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- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2016-0377
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Improvement of Gel Properties of Fish Gelatin Using Gellan.
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- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2016-0410
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- Article
Effect of Maltodextrin on Physical Properties of Granulated Xanthan Gum Prepared by Fluidized-Bed Granulator.
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- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2017-0069
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- Article
Effect of Cooking Conditions on Quality Characteristics of Confit Cod: Prediction by MRI.
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- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2016-0311
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Conditioning reduces kernel damage when impact shelling almonds.
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- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2016-0324
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Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short- and Medium-Wave Infrared Radiation Drying.
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- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2016-0391
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- Article
Characteristics of Pores as Measured by Porosimetry and Microscopy Considering Spaghetti as a Model System.
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- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2016-0366
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- Article