Works matching IS 15563758 AND DT 2021 AND VI 17 AND IP 3
Results: 9
Frontmatter.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 3, p. i, doi. 10.1515/ijfe-2021-frontmatter3
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- Article
Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural.
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- International Journal of Food Engineering, 2021, v. 17, n. 3, p. 217, doi. 10.1515/ijfe-2020-0189
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- Article
Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier.
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- International Journal of Food Engineering, 2021, v. 17, n. 3, p. 209, doi. 10.1515/ijfe-2020-0101
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- Article
Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice.
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- International Journal of Food Engineering, 2021, v. 17, n. 3, p. 177, doi. 10.1515/ijfe-2020-0097
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- Article
Effects of amount of added water on red yeast rice production using Korean soft rice variety "Hangaru".
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- International Journal of Food Engineering, 2021, v. 17, n. 3, p. 237, doi. 10.1515/ijfe-2020-0067
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- Article
Increase of mass transfer rates during osmotic dehydration of apples by application of moderate electric field.
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- International Journal of Food Engineering, 2021, v. 17, n. 3, p. 199, doi. 10.1515/ijfe-2020-0061
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- Article
Investigation of nitrogen purging prior to UV treatment on quality of milk.
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- International Journal of Food Engineering, 2021, v. 17, n. 3, p. 189, doi. 10.1515/ijfe-2020-0052
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- Article
Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts.
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- International Journal of Food Engineering, 2021, v. 17, n. 3, p. 227, doi. 10.1515/ijfe-2020-0020
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- Article
Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 3, p. 167, doi. 10.1515/ijfe-2018-0356
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- Article