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- 2022
-
Mark
Influence of dietary fibers and particle size distribution on food rheology
2022) p.261-294(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2019
-
Mark
Lipid oxidation inhibition capacity of 11 plant materials and extracts evaluated in highly oxidised cooked meatballs
(
- Contribution to journal › Article
- 2018
-
Mark
The influence of convection drying on the physicochemical properties of yacón (Smallanthus sonchifolius)
(
- Contribution to journal › Article
- 2016
-
Mark
Influence of Fibers and Particle Size Distribution on Food Rheology
2016) p.177-208(
- Chapter in Book/Report/Conference proceeding › Book chapter
- 2014
-
Mark
A new numerical method for correction of wide gap rheometry data by CFD
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
-
Mark
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate
(
- Contribution to journal › Article
-
Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.
(
- Contribution to journal › Article
-
Mark
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre.
(
- Contribution to journal › Article
- 2013
-
Mark
Engineering processes in meat products and how they influence their biophysical properties.
(
- Contribution to journal › Scientific review
-
Mark
Dietary fiber, fructooligosaccharides, and physicochemical properties of homogenized aqueous suspensions of yacon (Smallanthus sonchifolius)
(
- Contribution to journal › Article