| 1 - 8 |
Antiplasticization of cereal-based products by water. Part I. Extruded flat bread
Marzec A, Lewicki PP |
| 9 - 19 |
Influence of cod freshness on the salting, drying and desalting stages
Barat JM, Gallart-Jornet L, Andres A, Akse L, Carlehog M, Skjerdal OT |
| 20 - 28 |
Development of an extrusion system for Bori and force characteristics of its batter during extrusion
Swami SB, Maiti B, Das SK |
| 29 - 37 |
Changes of ascorbic acid and surface color of green peas sterilized in cans subjected to end-over-end agitation
Garrote RL, Silva ER, Bertone RA, Roa RD |
| 38 - 44 |
Effect of homogenizing pressure and sterilizing condition on quality of canned high fat coconut milk
Chiewchan N, Phungamngoen C, Siriwattanayothin S |
| 45 - 54 |
Effect of hydrothermal treatment on the physical and rheological properties of maize starches
Loisel C, Maache-Rezzoug Z, Esneault C, Doublier JL |
| 55 - 63 |
Optimizing conditions for enzymatic clarification of banana juice using response surface methodology (RSM)
Lee WC, Yusof S, Hamid NSA, Baharin BS |
| 64 - 74 |
Rheological characterization of thickened beverages used in the treatment of dysphagia
Germain I, Dufresne T, Ramaswamy HS |
| 75 - 84 |
Determination of suitable thin layer drying curve model for some vegetables and fruits
Akpinar EK |
| 85 - 92 |
Experimental and theoretical investigation of packaged olive oil: Development of a quality indicator based on mathematical predictions
Coutelieris FA, Kanavouras A |
| 93 - 100 |
Amylase production by Aspergillus niger in submerged cultivation on two wastes from food industries
Hernandez MS, Rodriguez MR, Guerra NP, Roses RP |
