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  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
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    Selection and Use of Postharvest Technologies as a Component of the Food Chain

    Bourne, M. C. / Institute of Food Technologists / International Union of Food Science and Technology | British Library Conference Proceedings | 2004
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    Optimization of Low Temperature Blanching of Frozen Jalape�o Pepper (Capsicum annuum) using Response Surface Methodology

    Quintero-Ramos, A. / Bourne, M. C. / Barnard, J. et al. | British Library Online Contents | 1998
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    Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology

    Jackson, J. C. / Bourne, M. C. / Barnard, J. | British Library Online Contents | 1996
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    Low temperature blanching affects firmness and rehydration of dried cauliflower florets

    Garcia-Reverter, J. / Bourne, M. C. / Mulet, A. | British Library Online Contents | 1994
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    Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk

    Rouhana, A. / Adler-Nissen, J. / Cogan, U. et al. | British Library Online Contents | 1996
  8.  

    Blanch Temperature/Time Effects on Rheological Properties of Applesauce

    Godfrey Usiak, A. M. / Bourne, M. C. / Rao, M. A. | British Library Online Contents | 1995
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    Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots

    Stanley, D. W. / Bourne, M. C. / Stone, A. P. et al. | British Library Online Contents | 1995
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    Cultivar, specific gravity and location in tuber affect puncture force of raw potatoes

    Anzaldua-Morales, A. / Bourne, M. C. / Shomer, I. | British Library Online Contents | 1993
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