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- 2005
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Mark
Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch
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- Contribution to journal › Article
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Mark
Competitive adsorption between beta-casein or beta-lactoglobulin and model milk membrane lipids at oil-water interfaces
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- Contribution to journal › Article
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Mark
On the induction of cold acclimation in carrots (Daucus carota L.) and its influence on storage performance
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- Contribution to journal › Article
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Mark
An improved numerical method of calculating the striation thinning in static mixers
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- Contribution to journal › Article
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Mark
Sensory perception of salad dressings with varying fat content, oil droplet size, and degree of aggregation
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- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
DNA-based classification and sequence heterogeneities in the 16S rRNA genes of Lactobacillus casei/paracasei and related species.
(
- Contribution to journal › Article
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Mark
The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter
(
- Contribution to journal › Article
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Mark
Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread
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- Contribution to journal › Article
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Mark
An electronic tongue in the dairy industry
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- Contribution to journal › Article
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Mark
The mechanisms controlling heat and mass transfer on frying of beetburgers. I. The influence of the composition and comminution of meat raw material
(
- Contribution to journal › Article