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- 2005
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Mark
Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures
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- Contribution to journal › Article
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Mark
Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
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- Contribution to journal › Article
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Mark
Effects of heat on meat proteins - Implications on structure and quality of meat products
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- Contribution to journal › Article
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Mark
Formation of amyloid-like fibrils upon limited proteolysis of bovine alpha-lactalbumin
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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
- 2004
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Mark
A comparison of the mixing characteristics in single- and two-phase grid-generated turbulent flow systems
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- Contribution to journal › Article
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Mark
Recrystallisation behaviour of native and processed waxy maize starch in relation to the molecular characteristics
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- Contribution to journal › Article
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Mark
Volume measurement method of potato chips
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- Contribution to journal › Article
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Mark
Hydration of an amphiphilic excipient, Gelucire (R) 44/14
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- Contribution to journal › Article
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Mark
Effect of genetic variation on the tryptic hydrolysis of bovine beta-lactoglobulin A, B, and C
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- Contribution to journal › Article