Novel Drying Techniques for the Food Industry.
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- Food Engineering Reviews, 2014, v. 6, n. 3, p. 43, doi. 10.1007/s12393-014-9078-7
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Works matching IS 18667910 AND DT 2014 AND VI 6 AND IP 3
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Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends.
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- Food Engineering Reviews, 2014, v. 6, n. 3, p. 89, doi. 10.1007/s12393-014-9079-6
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3
High-pressure Processing: Kinetic Models for Microbial and Enzyme Inactivation.
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- Food Engineering Reviews, 2014, v. 6, n. 3, p. 56, doi. 10.1007/s12393-014-9075-x
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