Works matching IS 18667910 AND DT 2019 AND VI 11 AND IP 4
Results: 5
Preparation of Food Flavor Nanoemulsions by High- and Low-Energy Emulsification Approaches.
- Published in:
- Food Engineering Reviews, 2019, v. 11, n. 4, p. 259, doi. 10.1007/s12393-019-09201-3
- By:
- Publication type:
- Article
Intelligent Packaging with pH Indicator Potential.
- Published in:
- Food Engineering Reviews, 2019, v. 11, n. 4, p. 235, doi. 10.1007/s12393-019-09198-9
- By:
- Publication type:
- Article
Expanded Discrete and Continuous Bĕlehrádek/Ratkowski Models of Microbial Growth Rates Under Oscillating and Extreme Storage Temperatures.
- Published in:
- Food Engineering Reviews, 2019, v. 11, n. 4, p. 219, doi. 10.1007/s12393-019-09197-w
- By:
- Publication type:
- Article
Vinegar Engineering: a Bioprocess Perspective.
- Published in:
- Food Engineering Reviews, 2019, v. 11, n. 4, p. 290, doi. 10.1007/s12393-019-09196-x
- By:
- Publication type:
- Article
Development of Emulsion Gels for the Delivery of Functional Food Ingredients: from Structure to Functionality.
- Published in:
- Food Engineering Reviews, 2019, v. 11, n. 4, p. 245, doi. 10.1007/s12393-019-09194-z
- By:
- Publication type:
- Article