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Continuous wok-frying of vegetables: Process parameters influencing scale up and product quality
British Library Online Contents | 2007| -
Evaluating non-stick properties of different surface materials for contact frying
British Library Online Contents | 2011| -
Apparatus for Emulsion Production in Small Scale and Under Controlled Shear Conditions
Online Contents | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Online Contents | 2004| -
The Continuous Wok - A New Unit Operation in Industrial Food Processes
British Library Online Contents | 2002| -
Factors affecting the wettability of different surface materials with vegetable oil at high temperatures and its relation to cleanability
British Library Online Contents | 2012| -
Design and Construction of a Batch Oven for Investigation of Industrial Continuous Baking Processes
British Library Online Contents | 2013| -
Melting Properties and Lintnerisation of Potato Starch with Different Degrees of Phosphorylation
British Library Online Contents | 2002| -
Flow pattern and cleaning performance of a stationary liquid jet operating at conditions relevant for industrial tank cleaning
British Library Online Contents | 2017| -
3D modelling of coupled mass and heat transfer of a convection-oven roasting process
British Library Online Contents | 2013| -
Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process
British Library Online Contents | 2012| -
Functional Properties of Potato Fibres after Enzymatic Modification
British Library Conference Proceedings | 1997| -
Antioxidative Effect of Glucose Oxidase and Catalase in Mayonnaises of Different Oxidative Susceptibility. I. Product Trials
British Library Online Contents | 1997|
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