Works matching IS 15563758 AND DT 2021 AND VI 17 AND IP 2
Results: 9
Frontmatter.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 2, p. i, doi. 10.1515/ijfe-2021-frontmatter1
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- Article
Study on critical speed of vortex rupture and gas-liquid two-phase flow in rotating soybean milk machine.
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- International Journal of Food Engineering, 2021, v. 17, n. 2, p. 97, doi. 10.1515/ijfe-2020-0144
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- Article
Effect of different drying methods on the physicochemical properties and phycobiliprotein structure of Porphyra haitanensis.
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- International Journal of Food Engineering, 2021, v. 17, n. 2, p. 111, doi. 10.1515/ijfe-2020-0081
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- Article
Effect of fermentation by various bacterial strains on quality of dried duck meat slice.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 2, p. 121, doi. 10.1515/ijfe-2020-0076
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- Article
Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog.
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- International Journal of Food Engineering, 2021, v. 17, n. 2, p. 149, doi. 10.1515/ijfe-2020-0042
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- Article
Research on the application of liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) in distinguishing the Baiyunbian aged liquors.
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- International Journal of Food Engineering, 2021, v. 17, n. 2, p. 83, doi. 10.1515/ijfe-2019-0382
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- Article
Rice granules with improved solubility prepared via fluidised-bed granulation.
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- International Journal of Food Engineering, 2021, v. 17, n. 2, p. 141, doi. 10.1515/ijfe-2019-0287
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- Article
Textural characteristics and sensory evaluation of yogurt fortified with pectin extracted from steeped hawthorn wine pomace.
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- International Journal of Food Engineering, 2021, v. 17, n. 2, p. 131, doi. 10.1515/ijfe-2019-0143
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- Publication type:
- Article
Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 2, p. 159, doi. 10.1515/ijfe-2019-0050
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- Article