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Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics
British Library Online Contents | 2005| -
Selection and Use of Postharvest Technologies as a Component of the Food Chain
British Library Online Contents | 2004| -
Comments on Fermentation Technology: Creative Fermentation Technology for the Future
British Library Online Contents | 2004| -
Optimization of Low Temperature Blanching of Frozen Jalapeo Pepper (Capsicum annuum) using Response Surface Methodology
British Library Online Contents | 1998| -
Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk
British Library Online Contents | 1996| -
Optimization of Blanching for Crispness of Banana Chips Using Response Surface Methodology
British Library Online Contents | 1996| -
Blanch Temperature/Time Effects on Rheological Properties of Applesauce
British Library Online Contents | 1995| -
Low temperature blanching effects on chemistry, firmness and structure of canned green beans and carrots
British Library Online Contents | 1995| -
Low temperature blanching affects firmness and rehydration of dried cauliflower florets
British Library Online Contents | 1994| -
Cultivar, specific gravity and location in tuber affect puncture force of raw potatoes
British Library Online Contents | 1993|
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