Department of Food Technology, Engineering and Nutrition
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- 2006
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Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers
(
- Contribution to conference › Paper, not in proceeding
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Mark
Surface tension and WAXS diffraction studies of binding cetytrimethyl-ammonium bromide to gamma irradiated and nonirradiated potato starch
(
- Contribution to conference › Abstract
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Mark
The bacterial flora of the gut and probiotic effects
2006) IFHIC 2006, International Food & Health Innovation Conference(
- Contribution to conference › Abstract
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Mark
Decay of Hydrophilic Properties of Carbon Films after Glow Discharge and Solvent Treatment
2006) IMC 16(
- Contribution to conference › Abstract
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Mark
Combined effect of both stress and time on the viscosity of highly concentrated food suspensions
(
- Contribution to conference › Paper, not in proceeding
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Mark
Simulation of a design of a lab scale Radio frequency heating unit of hamburgers
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
DSC studies of retrogradation and amylose-lipid complex transition taking place in gamma irradiated wheat starch
(
- Contribution to conference › Abstract
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Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers. III. Mass transfer evolution during frying
(
- Contribution to journal › Article
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Mark
Calibrated color measurements of agricultural foods using image analysis
(
- Contribution to journal › Article
- 2005
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Mark
The electrical conductivity of milk - The effect of dilution and temperature
(
- Contribution to journal › Article