검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded Stojceska V, Ainsworth P, Plunkett A, Ibanoglu E, Ibanoglu S Journal of Food Engineering, 87(4), 554, 2008 |
| 2 |
Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack Ainsworth P, Ibanoglu S, Plunkett A, Ibanoglu E, Stojceska V Journal of Food Engineering, 81(4), 702, 2007 |
| 3 |
A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour Stojceska V, Butler F, Gallagher E, Keehan D Journal of Food Engineering, 83(4), 475, 2007 |
| 4 |
The characterisation of extruded brewer's spent grain and resistant starch using a microwave transmission line technique Ng SK, Ainsworth P, Plunkett A, Haigh AD, Gibson AAP, Parkinson G, Stojceska V, Jacobs G Journal of Food Engineering, 83(4), 614, 2007 |