검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Solid state of processed carbohydrate matrices from maltodextrin and sucrose Tackenberg MW, Thommes M, Schuchmann HP, Kleinebudde P Journal of Food Engineering, 129, 30, 2014 |
| 2 |
Browning development in bakery products - A review Purlis E Journal of Food Engineering, 99(3), 239, 2010 |
| 3 |
Kinetic models for colour changes in pear puree during heating at relatively high temperatures Ibarz A, Pagan J, Garza S Journal of Food Engineering, 39(4), 415, 1999 |