Works matching IS 15563758 AND DT 2020 AND VI 16 AND IP 3
Results: 7
Effect of Konjac Glucomannan on Sensory, Physical and Thermal Properties of Mochi.
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- International Journal of Food Engineering, 2020, v. 16, n. 3, p. 1, doi. 10.1515/ijfe-2019-0227
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- Article
Utilizing Potassium Chloride and Calcium Ascorbate to Reducing Chinese Bacon Sodium Content.
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- International Journal of Food Engineering, 2020, v. 16, n. 3, p. 1, doi. 10.1515/ijfe-2019-0123
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- Article
Modifying the Physicochemical and Functional Properties of Water-soluble Protein from Mussels by High-pressure Homogenization Treatment.
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- International Journal of Food Engineering, 2020, v. 16, n. 3, p. 1, doi. 10.1515/ijfe-2019-0274
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- Article
Microencapsulation of Pigments by Directly Spray-Drying of Anthocyanins Extracts from Blueberry Pomace: Chemical Characterization and Extraction Modeling.
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- International Journal of Food Engineering, 2020, v. 16, n. 3, p. 1, doi. 10.1515/ijfe-2019-0247
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- Article
Enzymatic Synthesis of Biodiesel by Direct Transesterification of Rapeseed Cake.
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- International Journal of Food Engineering, 2020, v. 16, n. 3, p. 1, doi. 10.1515/ijfe-2019-0089
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- Article
Evaluation of the Hardness of Pumpkin Pulp Depending on the Implemented Heat Treatment.
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- International Journal of Food Engineering, 2020, v. 16, n. 3, p. 1, doi. 10.1515/ijfe-2018-0402
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- Article
Determination of Supply Pressure during Cutting Fish Using High-Pressure Water Stream Taking into Account the Cutting Place and Diameter of the Water Nozzle.
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- International Journal of Food Engineering, 2020, v. 16, n. 3, p. 1, doi. 10.1515/ijfe-2018-0395
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- Article