| 299 - 309 |
An experimental study of the peeling of dough from solid surfaces
Couch MA, Binding DM |
| 311 - 316 |
The use of multiobjective optimization to improve wine filtration
Gergely S, Bekassy-Molnar E, Vatai G |
| 317 - 324 |
Sorption equilibrium and thermodynamic properties of cowpea (Vigna unguiculata)
Ajibola OO, Aviara NA, Ajetumobi OE |
| 325 - 329 |
Simulation of a cross-flow continuous fluidized bed dryer for paddy rice
Izadifar M, Mowla D |
| 331 - 341 |
Experimental data and modelling of thermal properties of ice creams
Cogne C, Andrieu J, Laurent P, Besson A, Noequet J |
| 343 - 353 |
Generation and dispersion of droplets from cleaning equipment used in the chilled food industry
Burfoot D, Reavell S, Tuck C, Wilkinson D |
| 355 - 361 |
Effects of time, temperature, and pressure on the cake formation of milk powders
Ozkan N, Withy B, Chen XD |
| 363 - 371 |
Conditions for the extraction of oil by pressing of Ricinodendron hendelotii (Bail.) Pierre ex Pax
Tchiegang C, Dandjouma AA, Kapseu C, Parmentier M |
| 373 - 378 |
Comparison of electrodialysis and cold treatment on an industrial scale for tartrate stabilization of sherry wines
Benitez JG, Macias VMP, Gorostiaga PS, Lopez RV, Rodriguez LN |
| 379 - 385 |
Design of a continuous distillation plant for the production of spirits originating from fermented grape
Cortella G, Da Porto C |
