AAAAAA

   
Results: 1-3 |
Results: 3
RHEOLOGICAL BEHAVIOR OF UNDEVELOPED AND DEVELOPED WHEAT DOUGH
Authors: CAMPOS DT STEFFE JF NG PKW
Citation: Dt. Campos et al., RHEOLOGICAL BEHAVIOR OF UNDEVELOPED AND DEVELOPED WHEAT DOUGH, Cereal chemistry, 74(4), 1997, pp. 489-494
MIXING WHEAT-FLOUR AND ICE TO FORM UNDEVELOPED DOUGH
Authors: CAMPOS DT STEFFE JF NG PKW
Citation: Dt. Campos et al., MIXING WHEAT-FLOUR AND ICE TO FORM UNDEVELOPED DOUGH, Cereal chemistry, 73(1), 1996, pp. 105-107
STATISTICAL-METHOD TO EVALUATE THE CRITICAL REYNOLDS-NUMBER FOR PSEUDOPLASTIC FLUIDS IN TUBES
Authors: CAMPOS DT STEFFE JF OFOLI RY
Citation: Dt. Campos et al., STATISTICAL-METHOD TO EVALUATE THE CRITICAL REYNOLDS-NUMBER FOR PSEUDOPLASTIC FLUIDS IN TUBES, Journal of food engineering, 23(1), 1994, pp. 21-32
Risultati: 1-3 |