| 311 - 319 |
Storage stability of low-fat chicken sausages
Andres SC, Garcia ME, Zaritzky NE, Califano A |
| 320 - 331 |
The first and second law analyses of thermodynamic of pumpkin drying process
Akpinar EK, Midilli A, Bicer Y |
| 332 - 338 |
Distribution of microbial contamination within cereal grains
Laca A, Mousia Z, Diaz M, Webb C, Pandiella SS |
| 339 - 345 |
The effect L-ascorbic acid on the rheological properties of soy-wheat dough: a comparison of raw and physically modified soy flours
Maforimbo E, Nguyen M, Skurray GR |
| 346 - 353 |
Morchella esculenta (morel) rehydration process modelling
Garcia-Pascual P, Sanjuan N, Melis R, Mulet A |
| 354 - 363 |
High-pressure-shift freezing: Main factors implied in the phase transition time
Otero L, Sanz PD |
| 364 - 371 |
Analysis of mass transfer parameters (changes in mass flux, diffusion coefficient and mass transfer coefficient) during baking of cookies
Demirkol E, Erdogdu F, Palazoglu TK |
| 372 - 377 |
Effect of moisture content on the viscosity of honey at different temperatures
Yanniotis S, Skaltsi S, Karaburnioti S |
| 378 - 382 |
Air drying characteristics of solid waste (pomace) of olive oil processing
Gogus F, Maskan M |
| 383 - 389 |
Osmotic dehydration of guava: Influence of operating parameters on process kinetics
Panades G, Fito P, Aguiar Y, de Villavicencio MN, Acosta V |
| 390 - 397 |
Thermal characterization of chicken fat dry fractionation process
Arnaud E, Trystram G, Relkin P, Collignan A |
| 398 - 405 |
Production of whey protein hydrolysates with reduced allergenicity in a stable membrane reactor
Guadix A, Camacho F, Guadix EM |
