Department of Process and Life Science Engineering
2801 – 2810 of 3702
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- 2003
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Mark
Sourdough fermentation as a means of optimising the glycaemic index of bread.
- Contribution to conference › Paper, not in proceeding
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Mark
Carrot Juice Processing - Effects on Various Quality Aspects
(2003)
- Thesis › Doctoral thesis (compilation)
-
Mark
Utilization of thermal properties for understanding baking and staling processes.
(2003)
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
The Effects of Packaging Material on Sensory Properties of Broccoli
- Contribution to journal › Published meeting abstract
-
Mark
The role of Lactobacillus plantarum in foods and human health.
(2003)
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Fermentation as a Means of Optimizing the Glycaemic Index - Food Mechanisms and Metabolic Merits with Emphasis on Lactic Acid in Cereal Products
(2003)
- Thesis › Doctoral thesis (compilation)
-
Mark
Starch structure and bread quality
(2003) p.145-167
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
Defining the concept of sustainability, a matter of systems analysis
(2003) p.122-142
- Chapter in Book/Report/Conference proceeding › Book chapter
-
Mark
The Pedagogical Academy - a Way to Encourage and Reward Scholarly Teaching
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Measurement of volume fractions of solid, liquid and gas in kraft and CTMP paper at varying moisture content
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding