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- 2019
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Mark
Water and Thermal Properties Characterized in Phases of Wheat Flour Dough during Thawing and Baking Conditions
(
- Contribution to journal › Article
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Mark
NextFood Sustainability Impact Framework
2019)(
- Book/Report › Report
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Mark
EFFECT OF LOW AND HIGH FAT DIETS ON THE HIPPOCAMPAL STRUCTURE IN APOE -/- KNOCKOUT MICE
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- Contribution to journal › Article
- 2018
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Mark
Probiotic fruit beverages with different polyphenol profiles attenuated early insulin response
(
- Contribution to journal › Article
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Mark
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
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- Contribution to journal › Article
- 2017
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Mark
Distribution functions of magnetic nanoparticles determined by a numerical inversion method
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- Contribution to journal › Article
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Mark
Pickering emulsifiers based on hydrophobically modified small granular starches – Part I : Manufacturing and physico-chemical characterization
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- Contribution to journal › Article
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Mark
Combined emulsifying capacity of polysaccharide particles of different size and shape
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- Contribution to journal › Article
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Mark
Entrapment of air during imbibition of agglomerated powder beds
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- Contribution to journal › Article
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Mark
The morphology and internal composition of dried particles from whole milk-From single droplet to full scale drying
(
- Contribution to journal › Article