Division of Food and Pharma
1261 – 1270 of 1743
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- 2004
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A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
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- Contribution to journal › Article
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Phase behavior of the system lecithin-water - The effects of addition of the hydrocarbon 1,8-cineole and supercritical carbon dioxide
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- Contribution to journal › Article
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Influence of packaging material and storage condition on the sensory quality of broccoli
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- Contribution to journal › Article
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Influence of temperature, modified atmosphere packaging, and heat treatment on aroma compounds in broccoli
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- Contribution to journal › Article
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Volume measurement method of potato chips
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- Contribution to journal › Article
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Phase behavior of the monoolein-water system - The effects of addition of the hydrocarbon 1,8-cineole and supercritical carbon dioxide
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- Contribution to journal › Article
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Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity
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- Contribution to journal › Article
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Cryo-TEM of isolated milk fat globule membrane structures in cream
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- Contribution to journal › Article
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Heat transfer from a slot air jet impinging on a circular cylinder
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- Contribution to journal › Article
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Osmotic-treatment-induced cell death and osmotic processing kinetics of apples with characterised raw material properties
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- Contribution to journal › Article