| 129 - 137 |
Physical aspects of the softening of cassava tubers upon fermentation with a mixed culture inoculum
Nanda SK, George M |
| 139 - 152 |
Die design and dough expansion in low moisture extrusion-cooking process
Bouzaza D, Arhaliass A, Bouvier JM |
| 153 - 166 |
Leaching of soluble solids during blanching of vegetables by ohmic heating
Mizrahi S |
| 167 - 183 |
Development of porous structure during air drying of agricultural plant products
Karathanos VT, Kanellopoulos NK, Belessiotis VG |
| 185 - 200 |
A model for the prediction of beta-glucanase activity and beta-glucan concentration during mashing
Kettunen A, Hamalainen JJ, Stenholm K, Pietila K |
| 201 - 209 |
Influence of freezing rate and the ripeness state of fresh courgette on the quality of freeze-dried products and freeze-drying time
Genin N, Rene F |
| 211 - 226 |
Modeling heat and mass transfer in immersion frying .1. Model development
Farkas BE, Singh RP, Rumsey TR |
| 227 - 248 |
Modeling heat and mass transfer in immersion frying .2. Model solution and verification
Farkas BE, Singh RP, Rumsey TR |
