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Authors: Adhikari, B Howes, T Bhandari, BR Truong, V

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Authors: Bhandari, BR Howes, T

Citation: Br. Bhandari et T. Howes, Glass transition in processing and stability of food, FOOD AUST, 52(12), 2000, pp. 579-585

Authors: Senadeera, W Bhandari, BR Young, G Wijesinghe, B

Citation: W. Senadeera et al., Methods for effective fluidization of particulate food materials, DRY TECHNOL, 18(7), 2000, pp. 1537-1557

Authors: Bhandari, BR Howes, T

Citation: Br. Bhandari et T. Howes, Implication of glass transition for the drying and stability of dried foods, J FOOD ENG, 40(1-2), 1999, pp. 71-79

Authors: Bhandari, BR D'Arcy, BR Padukka, I

Citation: Br. Bhandari et al., Encapsulation of lemon oil by paste method using beta-cyclodextrin: Encapsulation efficiency and profile of oil volatiles, J AGR FOOD, 47(12), 1999, pp. 5194-5197