검색결과 : 7건
| No. | Article |
|---|---|
| 1 |
Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes Butt SS, Mohammed IK, Raghavan V, Osborne J, Powell H, Charalambides MN Journal of Food Engineering, 238, 112, 2018 |
| 2 |
Prediction of Water Activity in Aqueous Polyol Solutions Fysun O, Stoeckel M, Thienel KJF, Waschle F, Palzer S, Hinrichs J Chemie Ingenieur Technik, 87(10), 1327, 2015 |
| 3 |
Anaerobic digestion of waste wafer material from the confectionery production Rusin J, Kasakova K, Chamradova K Energy, 85, 194, 2015 |
| 4 |
Energy efficiency of a confectionery plant - Case study Wojdalski J, Grochowicz J, Drozdz B, Bartoszewska K, Zdanowska P, Kupczyk A, Ekielski A, Florczak I, Hasny A, Wojcik G Journal of Food Engineering, 146, 182, 2015 |
| 5 |
Diffusion, counter-diffusion and lipid phase changes occurring during oil migration in model confectionery systems Motwani T, Hanselmann W, Anantheswaran RC Journal of Food Engineering, 104(2), 186, 2011 |
| 6 |
Development and characterisation of tempered cocoa butter emulsions containing up to 60% water Norton JE, Fryer PJ, Parkinson J, Cox PW Journal of Food Engineering, 95(1), 172, 2009 |
| 7 |
Moisture migration in soft-panned confections during engrossing and aging as observed by magnetic resonance imaging Troutman MY, Mastikhin IV, Balcom BJ, Eads TM, Ziegler GR Journal of Food Engineering, 48(3), 257, 2001 |