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Results: 1-6 |
Results: 6

Authors: STRECKER TD CAVALIERI RP ZOLLARS R
Citation: Td. Strecker et al., HEAT-TRANSFER TO AND TRANSPORT-PROPERTIES OF WHEAT GLUTEN IN A TUBULAR REACTOR, Journal of food process engineering, 18(4), 1995, pp. 431-447

Authors: STRECKER TD CAVALIERI RP ZOLLARS RL POMERANZ Y
Citation: Td. Strecker et al., POLYMERIZATION AND MECHANICAL DEGRADATION KINETICS OF GLUTEN AND GLUTENIN AT EXTRUDER MELT-SECTION TEMPERATURES AND SHEAR RATES, Journal of food science, 60(3), 1995, pp. 532

Authors: STRECKER TD CAVALIERI RP POMERANZ Y
Citation: Td. Strecker et al., WHEAT GLUTEN AND GLUTENIN THERMAL-CONDUCTIVITY AND DIFFUSIVITY AT EXTRUDER TEMPERATURES, Journal of food science, 59(6), 1994, pp. 1244

Authors: MONSALVEGONZALEZ A BARBOSACANOVAS GV CAVALIERI RP
Citation: A. Monsalvegonzalez et al., MASS-TRANSFER AND TEXTURAL CHANGES DURING PROCESSING OF APPLES BY COMBINED METHODS, Journal of food science, 58(5), 1993, pp. 1118-1124

Authors: MONSALVEGONZALEZ A BARBOSACANOVAS GV CAVALIERI RP MCEVILY AJ IYENGAR R
Citation: A. Monsalvegonzalez et al., CONTROL OF BROWNING DURING STORAGE OF APPLE SLICES PRESERVED BY COMBINED METHODS - 4-HEXYLRESORCINOL AS ANTI-BROWNING AGENT, Journal of food science, 58(4), 1993, pp. 797

Authors: ZHAO K CAVALIERI RP HYDE GM PITTS MJ
Citation: K. Zhao et al., APPARENT DENSITY OF AIR-WATER MIXTURES, Transactions of the ASAE, 36(1), 1993, pp. 103-111
Risultati: 1-6 |