Works matching IS 19355130 AND DT 2009 AND VI 2 AND IP 1
Results: 10
Effect of Low Temperature Sonication on Orange Juice Quality Parameters using Response Surface Methodology.
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- Food & Bioprocess Technology, 2009, v. 2, n. 1, p. 109, doi. 10.1007/s11947-008-0156-9
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- Article
Detecting and Responding to Resource and Stimulus during the Movements of Adults Cryptolestes ferrugineus Adults.
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- Food & Bioprocess Technology, 2009, v. 2, n. 1, p. 45, doi. 10.1007/s11947-008-0144-0
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- Article
The Physico-chemical, Sensory, and Textural Properties of Misti Dahi Prepared from Reduced Fat Buffalo Milk.
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- Food & Bioprocess Technology, 2009, v. 2, n. 1, p. 101, doi. 10.1007/s11947-008-0137-z
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- Article
Optimization of Enzymatic Hydrolysis Pretreatment Conditions for Enhanced Juice Recovery from Guava Fruit Using Response Surface Methodology.
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- Food & Bioprocess Technology, 2009, v. 2, n. 1, p. 96, doi. 10.1007/s11947-008-0119-1
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- Article
Bulk Properties of Food Particulate Materials: An Appraisal of their Characterisation and Relevance in Processing.
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- Food & Bioprocess Technology, 2009, v. 2, n. 1, p. 28, doi. 10.1007/s11947-008-0107-5
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- Article
Effect of Physical Processing of Commercial De-oiled Rice Bran on Particle Size Distribution, and Content of Chemical and Bio-functional Components.
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- Food & Bioprocess Technology, 2009, v. 2, n. 1, p. 57, doi. 10.1007/s11947-008-0094-6
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- Article
The Acid and Alkaline Solubilization Process for the Isolation of Muscle Proteins: State of the Art.
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- Food & Bioprocess Technology, 2009, v. 2, n. 1, p. 1, doi. 10.1007/s11947-008-0088-4
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- Article
Glass Transition and Sticky Point Temperatures and Stability/Mobility Diagram of Fruit Powders.
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- Food & Bioprocess Technology, 2009, v. 2, n. 1, p. 89, doi. 10.1007/s11947-007-0047-5
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- Publication type:
- Article
Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars.
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- Food & Bioprocess Technology, 2009, v. 2, n. 1, p. 68, doi. 10.1007/s11947-007-0037-7
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- Article
Skim Milk Whey Cryoconcentration and Impact on the Composition of the Concentrated and Ice Fractions.
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- Food & Bioprocess Technology, 2009, v. 2, n. 1, p. 80, doi. 10.1007/s11947-007-0023-0
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- Article