| 1 - 22 |
A new approach to describe oil absorption in fried foods: a simulation study
Moreira RG, Barrufet MA |
| 23 - 42 |
Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits
Maache-Rezzoug Z, Bouvier JM, Allaf K, Patras C |
| 43 - 56 |
Study of mixing in connection with the rheological properties of biscuit dough and dimensional characteristics of biscuits
Maache-Rezzoug Z, Bouvier JM, Allaf K, Patras C |
| 57 - 63 |
Density of juice and fruit puree as a function of soluble solids content and temperature
Ramos AM, Ibarz A |
| 65 - 73 |
A kinetic model for transpiration of fresh produce in a controlled atmosphere
Kang JS, Lee DS |
| 75 - 90 |
Economic feasibility study of citrate recovery by electrodialysis
Moresi M, Sappino F |
| 91 - 109 |
Effect of process variables and monoglycerides on extrusion of maize grits using two sizes of extruder
Singh N, Smith AC, Frame ND |
| 111 - 126 |
Kinetics of polygalacturonase activity and firmness of peaches during storage
Tijskens LMM, Rodis PS, Hertog MLATM, Kalantzi U, van Dijk C |
| 127 - 133 |
Biphasic model for the kinetics of vegetable cooking at 100 degrees C
Ramesh MN, Sathyanarayana K, Girish AB |
