| 93 - 98 |
Viscosity and electrical conductivity of concentrated solutions of soluble coffee
Sobolik V, Zitny R, Tovcigrecko V, Delgado M, Allaf K |
| 99 - 104 |
Milling properties of peas in relation to texture analysis. Part 1. Effect of moisture content
Dijkink BH, Langelaan HC |
| 105 - 111 |
Milling properties of peas in relation to texture analysis. Part II. Effect of pea genotype
Dijkink BH, Langelaan HC |
| 113 - 118 |
Enthalpies of mixing, heat capacities, and viscosities of alcohol (C-1-C-4)+ olive oil mixtures at 298.15 K
Resa JM, Gonzalez C, Fanega MA, de Landaluce SO, Lanz J |
| 119 - 123 |
Water sorption isotherms of non-fermented cocoa beans (Theobroma cacao)
Sandoval AJ, Barreiro JA |
| 125 - 129 |
Rheological behaviour of steamed rice flour dispersions
Latha RB, Bhat KK, Bhattacharya S |
| 131 - 137 |
Study of sponge cake batter baking process. Part I: Experimental data
Lostie M, Peczalski R, Andrieu J, Laurent M |
| 139 - 149 |
A generalized theory linking barrel fill length and air bubble entrapment during extrusion of starch
Cisneros FH, Kokini JL |
| 151 - 161 |
A model structure for product quality in processing agro-material for process control purposes
Verdijck GJC, Sillekens JJM, Preisig HA |
| 163 - 170 |
Desorption isotherms for cooked and cured beef and pork
Delgado AE, Sun DW |
