Works matching IS 15563758 AND DT 2018 AND VI 14 AND IP 5/6
Results: 10
The Effect of Solution Properties on the Photochemical Ability of Pulsed Light to Inactivate Soybean Lipoxygenase.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2018-0086
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- Article
Impact of Temperature, Gum Arabic and Carboxymethyl Cellulose on Some Physical Properties of Spray-Dried Grapefruit.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0387
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- Article
Drying Performance and Product Quality of Sliced Carrots by Infrared Blanching Followed by Different Drying Methods.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0384
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- Article
Influence of Moisture Content on Physicomechanical Properties, Starch-Protein Microstructure and Fractal Parameter of Oat Groats.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0365
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- Article
Effects of Chickpea-Based Leavening Extract on Physical, Textural and Sensory Properties of White Wheat Bread.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0348
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Immobilized enzymolysis of corn gluten meal under triple-frequency ultrasound.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0347
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- Article
Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0319
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- Article
Batter Rheology and Quality of Sponge Cake Enriched with High Percentage of Resistant Starch (Hi-maize).
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0293
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Development of a Novel Kinetic Model for Cocoa Fermentation Applying the Evolutionary Optimization Approach.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0206
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- Article
Modeling of Dielectric and Thermal Properties of Protein-Enriched Instant Noodles as a Function of Food Chemical Composition.
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- International Journal of Food Engineering, 2018, v. 14, n. 5/6, p. N.PAG, doi. 10.1515/ijfe-2017-0205
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- Article