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- 2018
-
Mark
The influence of convection drying on the physicochemical properties of yacón (Smallanthus sonchifolius)
(
- Contribution to journal › Article
- 2014
-
Mark
The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate
(
- Contribution to journal › Article
- 2013
-
Mark
Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase
(
- Contribution to journal › Article
-
Mark
Dietary fiber, fructooligosaccharides, and physicochemical properties of homogenized aqueous suspensions of yacon (Smallanthus sonchifolius)
(
- Contribution to journal › Article
-
Mark
Effect of heat tretment and homogenization on the rheological properties of aqueous parsnip suspensions
(
- Contribution to journal › Article
- 2012
-
Mark
Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions
(
- Contribution to journal › Article
- 2007
-
Mark
Low shear rheology of concentrated tomato products. Effect of particle size and time
(
- Contribution to journal › Article
- 2006
-
Mark
Combined effect of both stress and time on the viscosity of highly concentrated food suspensions
(
- Contribution to conference › Paper, not in proceeding