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- 2005
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Mark
Effect of mixing time on gluten recovered by ultracentrifugation studied by microscopy and rheological measurements
(
- Contribution to journal › Article
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Mark
Dynamic modelling of the deformation of a drop in a four-roll mill
(
- Contribution to journal › Article
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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
On the induction of cold acclimation in carrots (Daucus carota L.) and its influence on storage performance
(
- Contribution to journal › Article
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Mark
Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread
(
- Contribution to journal › Article
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Mark
Flow and heat transfer from multiple slot air jets impinging on circular cylinders
(
- Contribution to journal › Article
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Mark
Pore structure in supermacroporous polyacrylamide based cryogels
(
- Contribution to journal › Article
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Mark
Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
(
- 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
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- Contribution to journal › Article
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Mark
Relation between sensory texture properties and exopolysaccharide distribution in set and in stirred yoghurts produced with different starter cultures
(
- Contribution to journal › Article
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Mark
Femteklassprojektet - rekrytering och samtidig kompetensutveckling
2005) LTHs 3:e Pedagogiska inspirationskonferens, 2005(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio
2005)(
- Thesis › Doctoral thesis (compilation)
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Mark
Membrane emulsification: modelling interfacial and geometric effects on droplet size
2005)(
- Thesis › Doctoral thesis (monograph)
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Mark
Influence of the whey proteins b-lactoglobulins and a-lactalbumin on retrogradation of starch
(
- 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
(
- Chapter in Book/Report/Conference proceeding › Paper in conference proceeding
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Mark
An electronic tongue in the dairy industry
(
- 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
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Mark
Two-dimensional gel electrophoresis of proteins and peptides in bovine milk
(
- Contribution to journal › Article
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Mark
Effects of heat on meat proteins - Implications on structure and quality of meat products
(
- Contribution to journal › Article
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Mark
Formation of amyloid-like fibrils upon limited proteolysis of bovine alpha-lactalbumin
(
- Contribution to journal › Article