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- 2013
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Mark
Engineering processes in meat products and how they influence their biophysical properties.
(
- Contribution to journal › Scientific review
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Mark
Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase
(
- Contribution to journal › Article
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Mark
Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran.
(
- Contribution to journal › Article
- 2012
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Mark
Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions
(
- Contribution to journal › Article
- 2011
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Mark
Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets
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- Contribution to journal › Article
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Mark
PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. I: EFFECT OF HOMOGENIZATION
(
- Contribution to journal › Article
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Mark
Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages
(
- Contribution to journal › Article
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Mark
EFFECT OF PHYSICOCHEMICAL PROPERTIES ON THE SENSORY PERCEPTION OF THE TEXTURE OF HOMOGENIZED FRUIT AND VEGETABLE FIBER SUSPENSIONS
(
- Contribution to journal › Article
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Mark
PHYSICOCHEMICAL CHARACTERIZATION OF FRUIT AND VEGETABLE FIBER SUSPENSIONS. II: EFFECT OF VARIATIONS IN HEAT TREATMENT
(
- Contribution to journal › Article
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Mark
Rheological characterization of dilute acid pretreated softwood.
(
- Contribution to journal › Article