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Adler-Nissen, J.   Bidlack, W. R.   Licensed (where required)   Clear all
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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.  

    Water: The World's Most Precious Resource

    Bidlack, W. R. / Wang, W. / Clemens, R. | British Library Online Contents | 2004
  3.  

    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
  4.  

    Water: The World's Most Precious Resource

    Bidlack, W. R. / Wang, W. / Clemens, R. et al. | British Library Conference Proceedings | 2004
  5.  

    Comments on Fermentation Technology: Creative Fermentation Technology for the Future

    Adler-Nissen, J. | British Library Online Contents | 2004
  6.  

    E Food Engineering and Physical Properties - Effects of Chemical and Enzymatic Modification on Dough Rheology and Biscuit Characteristics

    Pedersen, L. / Kaack, K. / Bergsøe, M.N. et al. | Online Contents | 2005
  7.  

    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.  

    An Hypothesis Paper: Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of soymilk

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