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Results: 1-11 |
Results: 11
FLOW PROPERTIES OF STIRRED YOGURT - CALCULATION OF THE PRESSURE-DROP FOR A THIXOTROPIC FLUID
Authors: SCHMITT L GHNASSIA G BIMBENET JJ CUVELIER G
Citation: L. Schmitt et al., FLOW PROPERTIES OF STIRRED YOGURT - CALCULATION OF THE PRESSURE-DROP FOR A THIXOTROPIC FLUID, Journal of food engineering, 37(4), 1998, pp. 367-388
RAPID METHOD OF DETERMINATION OF SORPTION ISOTHERMS AND WATER APPARENT DIFFUSIVITY
Authors: MEOT JM BIMBENET JJ ABECASSIS J
Citation: Jm. Meot et al., RAPID METHOD OF DETERMINATION OF SORPTION ISOTHERMS AND WATER APPARENT DIFFUSIVITY, Drying technology, 14(9), 1996, pp. 2003-2023
FOOD DRYING AND DEWATERING
Authors: BONAZZI C DUMOULIN E RAOULTWACK AL BERK Z BIMBENET JJ COURTOIS F TRYSTRAM G VASSEUR J
Citation: C. Bonazzi et al., FOOD DRYING AND DEWATERING, Drying technology, 14(9), 1996, pp. 2135-2170
NOTION OF GLASS-TRANSITION APPLIED TO THE SPRAY-DRYING OF CARBOHYDRATE SOLUTIONS
Authors: BUSIN L BUISSON P BIMBENET JJ
Citation: L. Busin et al., NOTION OF GLASS-TRANSITION APPLIED TO THE SPRAY-DRYING OF CARBOHYDRATE SOLUTIONS, Sciences des aliments, 16(5), 1996, pp. 443-459
FLOW PROPERTIES, FIRMNESS AND STABILITY OF DOUBLE CREAM CHEESE CONTAINING WHEY-PROTEIN CONCENTRATE
Authors: SANCHEZ C BEAUREGARD JL BIMBENET JJ HARDY J
Citation: C. Sanchez et al., FLOW PROPERTIES, FIRMNESS AND STABILITY OF DOUBLE CREAM CHEESE CONTAINING WHEY-PROTEIN CONCENTRATE, Journal of food science, 61(4), 1996, pp. 840
DRYING OF SUGAR-BEET PULP USING A LABORATORY AIR DRIER
Authors: SALGADO MA LEBERT A GARCIA HS BIMBENET JJ
Citation: Ma. Salgado et al., DRYING OF SUGAR-BEET PULP USING A LABORATORY AIR DRIER, Drying technology, 12(4), 1994, pp. 955-963
DEVELOPMENT OF THE CHARACTERISTIC DRYING CURVE FOR CASSAVA CHIPS IN MONOLAYER
Authors: SALGADO MA LEBERT A GARCIA HS MUCHNIK J BIMBENET JJ
Citation: Ma. Salgado et al., DEVELOPMENT OF THE CHARACTERISTIC DRYING CURVE FOR CASSAVA CHIPS IN MONOLAYER, Drying technology, 12(3), 1994, pp. 685-696
RHEOLOGICAL AND TEXTURAL BEHAVIOR OF DOUBLE CREAM CHEESE .1. EFFECT OF CURD HOMOGENIZATION
Authors: SANCHEZ C BEAUREGARD JL CHASSAGNE MH BIMBENET JJ HARDY J
Citation: C. Sanchez et al., RHEOLOGICAL AND TEXTURAL BEHAVIOR OF DOUBLE CREAM CHEESE .1. EFFECT OF CURD HOMOGENIZATION, Journal of food engineering, 23(4), 1994, pp. 579-594
HEAT AND MASS-TRANSFER COEFFICIENTS AT THE SURFACE OF ELLIPTIC CYLINDERS PLACED IN A TURBULENT AIR-FLOW
Authors: KONDJOYAN A DAUDIN JD BIMBENET JJ
Citation: A. Kondjoyan et al., HEAT AND MASS-TRANSFER COEFFICIENTS AT THE SURFACE OF ELLIPTIC CYLINDERS PLACED IN A TURBULENT AIR-FLOW, Journal of food engineering, 20(4), 1993, pp. 339-367
MODELING OF DRYING IN ORDER TO IMPROVE PROCESSING QUALITY OF MAIZE
Authors: COURTOIS F LEBERT A DUQUENOY A LASSERAN JC BIMBENET JJ
Citation: F. Courtois et al., MODELING OF DRYING IN ORDER TO IMPROVE PROCESSING QUALITY OF MAIZE, Drying technology, 9(4), 1991, pp. 927-945
SIMULATION OF PLUM DRYING IN DEEP BED
Authors: TECHASENA O LEBERT AM BIMBENET JJ
Citation: O. Techasena et al., SIMULATION OF PLUM DRYING IN DEEP BED, Drying technology, 9(4), 1991, pp. 947-971
Risultati: 1-11 |