| 169 - 177 |
Studies on shrikhand rheology
Kulkarni C, Belsare N, Lele A |
| 178 - 185 |
Obtaining the isosteric sorption heat directly by sorption isotherm equations
Chen CC |
| 186 - 190 |
Density, heat capacity and thermal conductivity of liquid egg products
Coimbra JSR, Gabas AL, Minim LA, Rojas EEG, Telis VRN, Telis-Romero J |
| 191 - 197 |
Rheological properties and fluid dynamics of egg yolk
Telis-Romero J, Thomaz CEP, Bernardi M, Telis VRN, Gabas AL |
| 198 - 210 |
Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter
Allais I, Edoura-Gaena RB, Gros JB, Trystram G |
| 211 - 216 |
Degradation of vitamin C in citrus juice concentrates during storage
Burdurlu HS, Koca N, Karadeniz F |
| 217 - 223 |
Effect of storage of immobilized cells at ambient temperature on volatile by-products during wine-making
Kourkoutas Y, Kanellaki M, Koutinas AA, Tzia C |
| 224 - 231 |
Decontamination of pork carcasses by steam and lactic acid
Pipek P, Houska M, Hoke K, Jelenikova J, Kyhos K, Sikulova M |
| 232 - 239 |
Determination of applicability and effects of colour sorting system in bulgur production line
Bayram M, Oner MD |
| 240 - 246 |
Influence of process conditions on mechanical properties of osmotically dehydrated mango
Torres JD, Talens P, Escriche I, Chiralt A |
| 247 - 252 |
Performance of a solar dryer with limited sun tracking capability
Mwithiga G, Kigo SN |
| 253 - 262 |
Kinetics of osmotic dehydration of pumpkin with sodium chloride solutions
Mayor L, Moreira R, Chenlo F, Sereno AM |
| 263 - 267 |
Utilisation of grape seeds for laccase production in solid-state fermentors
Couto SR, Lopez E, Sanroman MA |
| 268 - 278 |
A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread-crumb features by digital image analysis
Gonzales-Barron U, Butler F |
| 279 - 284 |
Mechanism of textural changes induced by microwave reheating of a surimi shrimp imitation
Uzzan M, Kesselman E, Ramon O, Kopelman IJ, Mizrahi S |
