| 249 - 262 |
Rheological properties of enzyme-treated mango pulp
Bhattacharya S, Rastogi NK |
| 263 - 279 |
Modeling the kinetics of isobaric-isothermal inactivation of Bacillus subtilis alpha-amylase with artificial neural networks
Geeraerd AH, Herremans CH, Ludikhuyze LR, Hendrickx ME, Van Impe JF |
| 281 - 301 |
Survival of probiotic microbial strains in a cheese matrix during ripening: Simulation of rates of salt diffusion and microorganism survival
Gomes AMP, Vieira MM, Malcata FX |
| 303 - 310 |
Functional properties of faba bean (Vicia faba) protein flour dried by spray drying and freeze drying
Cepeda E, Villaran MC, Aranguiz N |
| 311 - 321 |
Mechanical properties of cumin seed (Cuminum cyminum Linn.) under compressive loading
Singh KK, Goswami TK |
| 323 - 336 |
Use of ultrasound to increase mass transport rates during osmotic dehydration
Simal S, Benedito J, Sanchez ES, Rossello C |
| 337 - 347 |
Effects of processing factors on qualities of emulsified meatball
Hsu SY, Chung HY |
| 349 - 357 |
Rheological behaviour of date-water concentrates
Hobani AI |
