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Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics

Pedersen, L. / Kaack, K. / Bergsoe, M. N. et al. | British Library Online Contents | 2005

Comments on Fermentation Technology: Creative Fermentation Technology for the Future

Adler-Nissen, J. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004

Comments on Fermentation Technology: Creative Fermentation Technology for the Future

Adler-Nissen, J. | British Library Online Contents | 2004

Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles

demoura, M.R. / Avena-Bustillos, R.J. / Mchugh, T.H. et al. | Online Contents | 2008

Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures

Hernandez-Izquierdo, V.M. / Reid, D.S. / Mchugh, T.H. et al. | Online Contents | 2008

Thermoplastic Processing of Proteins for Film Formation-A Review

Hernandez-Izquierdo, V.M. / Krochta, J.M. | Online Contents | 2008

Coating of Peanuts with Edible Whey Protein Film Containing α-Tocopherol and Ascorbyl Palmitate

Han, J.H. / Hwang, H.-M. / Min, S. et al. | Online Contents | 2008

Physical Properties of Whey Protein Coating Solutions and Films Containing Antioxidants

Han, J.H. / Krochta, J.M. | Online Contents | 2007

Whey Protein Coating Efficiency on Mechanically Roughened Hydrophobic Peanut Surfaces

Lin, S.-Y. / Krochta, J.M. | Online Contents | 2006

Whey Protein Coating Efficiency on Mechanically Roughened Hydrophobic Peanut Surfaces

Lin, S.-Y. / Krochta, J.M. | Online Contents | 2006

Corona-Virus: ab 25. Januar Zutritt nur mit medizinischem Mund-Nase-Schutz; Lesesäle nur für LUH-Mitglieder geöffnet

Ihre Suche:
issn:(0022-1147)

Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics

Comments on Fermentation Technology: Creative Fermentation Technology for the Future

Comments on Fermentation Technology: Creative Fermentation Technology for the Future

Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles

Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures

Thermoplastic Processing of Proteins for Film Formation-A Review

Coating of Peanuts with Edible Whey Protein Film Containing α-Tocopherol and Ascorbyl Palmitate

Physical Properties of Whey Protein Coating Solutions and Films Containing Antioxidants

Whey Protein Coating Efficiency on Mechanically Roughened Hydrophobic Peanut Surfaces

Whey Protein Coating Efficiency on Mechanically Roughened Hydrophobic Peanut Surfaces

Corona-Virus: ab 25. Januar Zutritt nur mit medizinischem Mund-Nase-Schutz; Lesesäle nur für LUH-Mitglieder geöffnet

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Ihre Suche:issn:(0022-1147)

Ihre Suche:
issn:(0022-1147)