681 – 690 of 994
- show: 10
- |
- sort: year (new to old)
Close
Embed this list
<iframe src=" "
width=" "
height=" "
allowtransparency="true"
frameborder="0">
</iframe>
- 2004
-
Mark
Using the Surface Evolver to model droplet formation processes in membrane emulsification
(
- Contribution to journal › Article
-
Mark
Effects of temperature and water relations on carrots and radish tuber texture
(
- Contribution to journal › Article
-
Mark
Effects of modified atmosphere on shelf-life of carrot juice
(
- Contribution to journal › Article
-
Mark
Phase behavior of the monoolein-water system - The effects of addition of the hydrocarbon 1,8-cineole and supercritical carbon dioxide
(
- Contribution to journal › Article
-
Mark
Volume measurement method of potato chips
(
- Contribution to journal › Article
-
Mark
Gel formation in mixtures of amylose and high amylopectin potato starch
(
- Contribution to journal › Article
-
Mark
Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity
(
- Contribution to journal › Article
-
Mark
Heat transfer from a slot air jet impinging on a circular cylinder
(
- Contribution to journal › Article
-
Mark
Cryo-TEM of isolated milk fat globule membrane structures in cream
(
- Contribution to journal › Article
-
Mark
On the swelling properties of gluten in the presence of salts and reduced pH
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding