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Frontmatter.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 7, p. i, doi. 10.1515/ijfe-2021-frontmatter7
- Publication type:
- Article
Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 7, p. 495, doi. 10.1515/ijfe-2020-0287
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- Article
Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 7, p. 507, doi. 10.1515/ijfe-2020-0246
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- Publication type:
- Article
Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 7, p. 517, doi. 10.1515/ijfe-2020-0278
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- Article
Analysis of environmental factors for production of green raisins in Liang-fang.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 7, p. 529, doi. 10.1515/ijfe-2020-0349
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- Publication type:
- Article
Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 7, p. 541, doi. 10.1515/ijfe-2020-0254
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- Publication type:
- Article
Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 7, p. 551, doi. 10.1515/ijfe-2020-0312
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- Publication type:
- Article
Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 7, p. 561, doi. 10.1515/ijfe-2019-0289
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- Publication type:
- Article
Recovery of lactose from aqueous solution by application of ultrasound through millichannel.
- Published in:
- International Journal of Food Engineering, 2021, v. 17, n. 7, p. 571, doi. 10.1515/ijfe-2020-0228
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- Publication type:
- Article