검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Functionality and performance evaluation of directly compressible co-processed excipients based on dynamic compaction analysis and percolation theory Draskovic M, Djuris J, Ibric S, Parojcic J Powder Technology, 326, 292, 2018 |
| 2 |
Functional properties and in vitro digestibility of buckwheat protein products: Influence of processing Tang CH Journal of Food Engineering, 82(4), 568, 2007 |
| 3 |
Drying of orange skin: drying kinetics modelling and functional properties Garau MC, Simal S, Femenia A, Rossello C Journal of Food Engineering, 75(2), 288, 2006 |
| 4 |
Evaluation of the functional properties of Cheddar Cheese using a computer vision method Wang HH, Sun DW Journal of Food Engineering, 49(1), 49, 2001 |
| 5 |
Aggregation Structure and Surface-Properties of Immobilized Organosilane Monolayers Prepared by the Upward Drawing Method Ge S, Takahara A, Kajiyama T Journal of Vacuum Science & Technology A, 12(4), 2530, 1994 |