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issn:(0022-1147)

  1.  

    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
  2.  

    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
  3.  

    Properties of Novel Hydroxypropyl Methylcellulose Films Containing Chitosan Nanoparticles

    demoura, M.R. / Avena-Bustillos, R.J. / Mchugh, T.H. et al. | Online Contents | 2008
  4.  

    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
  5.  

    Thermoplastic Processing of Proteins for Film Formation-A Review

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

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