Frontmatter.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 8/9, p. i, doi. 10.1515/ijfe-2022-frontmatter8-9
- Publication type:
- Article
Works matching IS 15563758 AND DT 2022 AND VI 18 AND IP 8/9
Results: 7
1
2
Impact of grape marc, as a partial replacer of sugar and wheat flour, on the bioaccessibility of polyphenols, technological, sensory, and quality properties of cake by mixture design approach.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 8/9, p. 611, doi. 10.1515/ijfe-2022-0203
- By:
- Publication type:
- Article
3
Dielectric properties of honey adulterated by sugar syrup.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 8/9, p. 603, doi. 10.1515/ijfe-2022-0063
- By:
- Publication type:
- Article
4
Degradation kinetics of carpaine and antioxidant properties of dried Carica papaya leaves as affected by drying methods.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 8/9, p. 593, doi. 10.1515/ijfe-2021-0369
- By:
- Publication type:
- Article
5
Changes of wort characteristic components through low thermal stress boiling.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 8/9, p. 583, doi. 10.1515/ijfe-2021-0363
- By:
- Publication type:
- Article
6
Modelling thermal diffusivity of meat during freezing.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 8/9, p. 627, doi. 10.1515/ijfe-2021-0351
- By:
- Publication type:
- Article
7
Effects of sucrose and sodium chloride pretreatments on cassava and plantain chips fried in CLA-enriched soybean oil: an analysis of acrylamide content, microstructure, and other physical properties.
- Published in:
- International Journal of Food Engineering, 2022, v. 18, n. 8/9, p. 571, doi. 10.1515/ijfe-2021-0263
- By:
- Publication type:
- Article