The Controllable Preparation, Properties and Structural Characteristics of Xylitol/Menthol Co-crystals.
- Published in:
- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2017-0060
- By:
- Publication type:
- Article
Works matching IS 15563758 AND DT 2017 AND VI 13 AND IP 8
Results: 10
1
2
Quality Enhancement of Tapioca Starch Gel using Sucrose and Xanthan Gum.
- Published in:
- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2017-0009
- By:
- Publication type:
- Article
3
Optimization of the Spray Drying Operating Conditions for Producing the Powder Mixture of Gum Arabic and Maltodextrin.
- Published in:
- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2016-0271
- By:
- Publication type:
- Article
4
Modification of Konjac Glucomannan by Reduced-Pressure Radio-Frequency Air Plasma.
- Published in:
- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2016-0377
- By:
- Publication type:
- Article
5
Improvement of Gel Properties of Fish Gelatin Using Gellan.
- Published in:
- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2016-0410
- By:
- Publication type:
- Article
6
Effect of Maltodextrin on Physical Properties of Granulated Xanthan Gum Prepared by Fluidized-Bed Granulator.
- Published in:
- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2017-0069
- By:
- Publication type:
- Article
7
Effect of Cooking Conditions on Quality Characteristics of Confit Cod: Prediction by MRI.
- Published in:
- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2016-0311
- By:
- Publication type:
- Article
8
Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short- and Medium-Wave Infrared Radiation Drying.
- Published in:
- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2016-0391
- By:
- Publication type:
- Article
9
Conditioning reduces kernel damage when impact shelling almonds.
- Published in:
- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2016-0324
- By:
- Publication type:
- Article
10
Characteristics of Pores as Measured by Porosimetry and Microscopy Considering Spaghetti as a Model System.
- Published in:
- International Journal of Food Engineering, 2017, v. 13, n. 8, p. 1, doi. 10.1515/ijfe-2016-0366
- By:
- Publication type:
- Article