| 283 - 292 |
Modelling of the kinetics of colour change in hazelnuts during air roasting
Demir AD, Celayeta JMF, Cronin K, Abodayeh K |
| 293 - 303 |
Characterization of stickiness and cake formation in whole and skim milk powders
Ozkan N, Walisinghe N, Chen XD |
| 305 - 308 |
Density of banana puree as a function of soluble solids concentration and temperature
Tsen JH, King VAE |
| 309 - 318 |
Kinetic study of the acid hydrolysis of sugar cane bagasse
Aguilar R, Ramirez JA, Garrote G, Vazquez M |
| 319 - 322 |
Effect of starch on the rheology of molasses
Kaur S, Kaler RSS, Aamarpali |
| 323 - 330 |
Moisture diffusivity and drying kinetic equation of convective drying of grapes
Azzouz S, Guizani A, Jomaa W, Belghith A |
| 331 - 335 |
Hot-air drying characteristics of red pepper
Doymaz I, Pala M |
| 337 - 342 |
Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers
Zoulias EI, Oreopoulou V, Tzia C |
| 343 - 348 |
Effect of skim milk powder, soy protein concentrate and sucrose on the dehydration behaviour, texture, color and acceptability of mango leather
Gujral HS, Khanna G |
| 349 - 357 |
Study of sponge cake batter baking process. II. Modeling and parameter estimation
Lostie M, Peczalski R, Andrieu J, Laurent M |
| 359 - 365 |
Influence of low and high levels of grain defects on maize wet milling
Gloria EM, Ciacco CF, Lopes JF, Ericsson C, Zochi SS |
| 367 - 372 |
A wear testing rig for rapid comparative evaluation of maintenance materials for some oilseed screw press components
Aluko OB, Ola IA, Makanjuola GA, Oluwadare GO |
| 373 - 373 |
Evaluation of textural properties of a meat-based product (sobrassada) using ultrasonic techniques (vol 53, pg 279, 2002)
Llull P, Simal S, Benedito J, Rossello C, Femenia A |
