| 271 - 276 |
Effect of moisture content and applied pressure on flow-starting temperature of starch melts
Igura N, Nakashima D, Hayakawa I, Fujio Y |
| 277 - 295 |
Relations between rheological properties of molten starches and their expansion behaviour in extrusion
DellaValle G, Vergnes B, Colonna P, Patria A |
| 297 - 304 |
Production of low-fat grits from pearl millet
Jain RK, Bal S |
| 305 - 313 |
Microwave drying and grinding characteristics of gum karaya (Sterculia urens)
Walde SG, Balaswamy K, Shivaswamy R, Chakkaravarthi A, Rao DG |
| 315 - 324 |
Apparent mass diffusivities in fruit and vegetable tissues undergoing osmotic processing
Lazarides HN, Gekas V, Mavroudis N |
| 325 - 346 |
Interaction of food proteins with polysaccharides .1. Properties upon mixing
Delben F, Stefancich S |
| 347 - 363 |
Interaction of food proteins with polysaccharides .2. Properties upon freeze-drying of mixed solutions and thermal treatment of the lyophilizate
Stefancich S, Delben F |
| 365 - 373 |
Colour changes in concentrated fruit pulp during heating at high temperatures
Lozano JE, Ibarz A |
| 375 - 386 |
Flow properties of freeze-concentrated skim milk
Chang YH, Hartel RW |
| 387 - 394 |
Mechanical seed quality of soyabeans related to drying parameters
Asota CN |
| 395 - 402 |
A note on the two models of ice growth velocity in aqueous solutions derived from an irreversible thermodynamics analysis and the conventional heat and mass transfer theory
Chen XD, Chen P, Free KW |
