Authors:
BIEKMAN ESA
VANREMMEN HHJ
KROESEHOEDEMAN HI
OGINK JJM
SCHIJVENS EPHM
Citation: Esa. Biekman et al., EFFECT OF SHRINKAGE ON THE TEMPERATURE INCREASE IN EVACUATED MUSHROOMS (AGARICUS-BISPORUS) DURING BLANCHING, Journal of food engineering, 33(1-2), 1997, pp. 87-99
Authors:
BIEKMAN ESA
KROESEHOEDEMAN HI
SCHIJVENS EPHM
Citation: Esa. Biekman et al., LOSS OF SOLUTES DURING BLANCHING OF MUSHROOMS (AGARICUS-BISPORUS) AS A RESULT OF SHRINKAGE AND EXTRACTION, Journal of food engineering, 28(2), 1996, pp. 139-152
Authors:
VANMARLE JT
VANDIJK C
VORAGEN AGJ
BIEKMAN ESA
Citation: Jt. Vanmarle et al., COMPARISON OF THE COOKING BEHAVIOR OF THE POTATO CULTIVARS NICOLA ANDIRENE WITH RESPECT TO PECTIN BREAKDOWN AND THE TRANSFER OF IONS, Potato research, 37(2), 1994, pp. 183-195
Authors:
VANMARLE JT
VANDIJK C
VORAGEN AGJ
BIEKMAN ESA
Citation: Jt. Vanmarle et al., COMPARISON OF THE COOKING BEHAVIOR OF THE POTATO CULTIVARS NICOLA ANDIRENE WITH RESPECT TO PECTIN BREAKDOWN AND THE TRANSFER OF IONS, Potato research, 37(2), 1994, pp. 183-195
Citation: Esa. Biekman et al., STUDY OF THE ENZYMATIC MACERATION KINETICS OF POTATOES IN A ROTATING PERFORATED DRUM REACTOR, Food biotechnology, 7(2), 1993, pp. 127-141