| 113 - 120 |
Determination of starch gelatinization temperature by ohmic heating
Li FD, Li LT, Li ZG, Tatsumi E |
| 121 - 129 |
Studies on some raw material characteristics in different Swedish apple varieties
Mavroudis NE, Dejmek P, Sjoholm I |
| 131 - 133 |
An appraisal of maintenance practice in food industries in Nigeria
Adebiyi KA, Ojediran JO, Oyenuga OA |
| 135 - 142 |
Water sorption isotherms of starch powders. Part 2: Thermodynamic characteristics
Al-Muhtaseb AH, McMinn WAM, Magee TRA |
| 143 - 150 |
Effect of extrusion cooking of soy-sweet potato mixtures on available lysine content and browning index of extrudates
Iwe MO, van Zuilichem DJ, Stolp W, Ngoddy PO |
| 151 - 158 |
On the experimental study of a pressure regulatory system for bioproducts dehydration
Chua KJ, Chou SK |
| 159 - 164 |
Quantification of microstructural changes during first stage air drying of grape tissue
Ramos IN, Silva CLM, Sereno AM, Aguilera JM |
| 165 - 168 |
Drying characteristics and energy requirement for dehydration of chestnuts (Castanea sativa Mill.)
Koyuncu T, Serdar U, Tosun I |
| 169 - 175 |
Texture and stability of aerated food emulsions - effects of buoyancy and Ostwald ripening
Dutta A, Chengara A, Nikolov AD, Wasan DT, Chen K, Campbell B |
| 177 - 184 |
Destabilization of aerated food products: effects of Ostwald ripening and gas diffusion
Dutta A, Chengara A, Nikolov AD, Wasan DT, Chen K, Campbell B |
| 185 - 192 |
Intrinsic and relative permeability for flow of humid air in unsaturated apple tissues
Feng H, Tang J, Plumb OA, Cavalieri RP |
| 193 - 202 |
On-line measurement of rheological properties of wheat flour extrudates with added oxido-reductants, acid, and alkali
Shiau SY, Yeh AI |
