CHARACTERIZATION OF AGGLOMERATION PROCESS AS A FUNCTION OF MOISTURE CONTENT USING A MODEL FOOD POWDER (English)
- New search for: MUKHERJEE, S.
- New search for: BHATTACHARYA, S.
- New search for: MUKHERJEE, S.
- New search for: BHATTACHARYA, S.
In:
Journal of Texture Studies
;
37
, 1
;
35-48
;
2006
- Article (Journal) / Electronic Resource
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Title:CHARACTERIZATION OF AGGLOMERATION PROCESS AS A FUNCTION OF MOISTURE CONTENT USING A MODEL FOOD POWDER
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Contributors:MUKHERJEE, S. ( author ) / BHATTACHARYA, S. ( author )
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Published in:Journal of Texture Studies ; 37, 1 ; 35-48
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Publisher:
- New search for: Blackwell Publishing Inc
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Publication date:2006-02-01
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Size:14 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 37, Issue 1
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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INSTRUMENTAL MEASURES OF BITE FORCES ASSOCIATED WITH CRISP PRODUCTSDUIZER, L.M. / WINGER, R.J. et al. | 2006
- 16
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MICROMECHANICS: SIMULATING THE ELASTIC BEHAVIOR OF ONION EPIDERMIS TISSUELOODTS, JIMMY / TIJSKENS, ENGELBERT / WEI, CHUNFANG / VANSTREELS, ELS / NICOLAÏ, BART / RAMON, HERMAN et al. | 2006
- 35
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CHARACTERIZATION OF AGGLOMERATION PROCESS AS A FUNCTION OF MOISTURE CONTENT USING A MODEL FOOD POWDERMUKHERJEE, S. / BHATTACHARYA, S. et al. | 2006
- 49
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INFLUENCE OF NATIVE LIPIDS ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH AND GLUTENGEORGOPOULOS, T. / LARSSON, H. / ELIASSON, A.‐C. et al. | 2006
- 63
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INSTRUMENTAL TEXTURE OF A TYPICAL SPANISH CONFECTIONERY PRODUCT XIXONA TURRON AS AFFECTED BY COMMERCIAL CATEGORY AND MANUFACTURING COMPANYVÁZQUEZ‐ARAÚJO, L. / VERDÚ, A. / MURCIA, R. / BURLÓ, F. / CARBONELL‐BARRACHINA, A.A. et al. | 2006
- 80
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A RAPID BLADE‐CUTTING METHOD FOR THE EVALUATION OF OSMOTIC DEHYDRATION OF APPLES AND POTATOESNUNAK, N. / SCHLEINING, G. et al. | 2006
- 94
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SOME TEXTURAL, SENSORY AND NUTRITIONAL PROPERTIES OF EXPANDED SNACK FOOD WAFERS MADE FROM CORN, LENTIL AND OTHER INGREDIENTSHARDACRE, A.K. / CLARK, S.M. / RIVIERE, S. / MONRO, J.A. / HAWKINS, A.J. et al. | 2006