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Results:
1-15
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Results: 15
Authors:
HUSE HL
MALLIKARJUNAN P
CHINNAN MS
HUNG YC
PHILLIPS RD
Citation: Hl. Huse et al., EDIBLE COATINGS FOR REDUCING OIL UPTAKE IN PRODUCTION OF AKARA (DEEP-FAT FRYING OF COWPEA PASTE), Journal of food processing and preservation, 22(2), 1998, pp. 155-165
Authors:
SUKNARK K
PHILLIPS RD
CHINNAN MS
Citation: K. Suknark et al., PHYSICAL-PROPERTIES OF DIRECTLY EXPANDED EXTRUDATES FORMULATED FROM PARTIALLY DEFATTED PEANUT FLOUR AND DIFFERENT TYPES OF STARCH, Food research international, 30(8), 1997, pp. 575-583
Authors:
HINDS MJ
CHINNAN MS
BEUCHAT LR
Citation: Mj. Hinds et al., PARTICLE-SIZE DISTRIBUTION IN A HEAT-PROCESSED BEVERAGE PREPARED FROMROASTED PEANUTS, Food research international, 30(1), 1997, pp. 59-64
Authors:
HINDS MJ
BEUCHAT LR
CHINNAN MS
Citation: Mj. Hinds et al., PROPERTIES OF A THERMAL-PROCESSED BEVERAGE PREPARED FROM ROASTED PARTIALLY DEFATTED PEANUTS, International journal of food science & technology, 32(3), 1997, pp. 203-211
Authors:
HINDS MJ
BEUCHAT LR
CHINNAN MS
Citation: Mj. Hinds et al., EFFECTS OF HOMOGENIZATION PRESSURE AND STABILIZERS ON SOME PHYSICAL CHARACTERISTICS OF A BEVERAGE PREPARED FROM PARTIALLY DEFATTED, ROASTEDPEANUTS, Plant foods for human nutrition, 50(4), 1997, pp. 269-277
Authors:
BALASUBRAMANIAM VM
CHINNAN MS
MALLIKARJUNAN P
PHILLIPS RD
Citation: Vm. Balasubramaniam et al., THE EFFECT OF EDIBLE FILM ON OIL UPTAKE AND MOISTURE RETENTION OF A DEEP-FAT FRIED POULTRY PRODUCT, Journal of food process engineering, 20(1), 1997, pp. 17-29
Authors:
MALLIKARJUNAN P
CHINNAN MS
BALASUBRAMANIAM VM
PHILLIPS RD
Citation: P. Mallikarjunan et al., EDIBLE COATINGS FOR DEEP-FAT FRYING OF STARCHY PRODUCTS, Lebensmittel-Wissenschaft + Technologie, 30(7), 1997, pp. 709-714
Authors:
DEVINENI N
MALLIKARJUNAN P
CHINNAN MS
PHILLIPS RD
Citation: N. Devineni et al., SUPERCRITICAL-FLUID EXTRACTION OF LIPIDS FROM DEEP-FRIED FOOD-PRODUCTS, Journal of the American Oil Chemists' Society, 74(12), 1997, pp. 1517-1523
Authors:
ZHUANG R
BEUCHAT LR
CHINNAN MS
SHEWFELT RL
HUANG YW
Citation: R. Zhuang et al., INACTIVATION OF SALMONELLA-MONTEVIDEO ON TOMATOES BY APPLYING CELLULOSE-BASED EDIBLE FILMS, Journal of food protection, 59(8), 1996, pp. 808-812
Authors:
PARK HJ
CHINNAN MS
Citation: Hj. Park et Ms. Chinnan, GAS AND WATER-VAPOR BARRIER PROPERTIES OF EDIBLE FILMS FROM PROTEIN AND CELLULOSIC MATERIALS, Journal of food engineering, 25(4), 1995, pp. 497-507
Authors:
CHINNAN MS
PARK HJ
Citation: Ms. Chinnan et Hj. Park, EFFECT OF PLASTICIZER LEVEL AND TEMPERATURE ON WATER-VAPOR TRANSMISSION OF CELLULOSE-BASED EDIBLE FILMS, Journal of food process engineering, 18(4), 1995, pp. 417-429
Authors:
HUNG YC
MCWATTERS KH
PHILLIPS RD
BEUCHAT LR
CHINNAN MS
Citation: Yc. Hung et al., PHYSICOCHEMICAL, MICROBIOLOGICAL, AND AKARA-MAKING PROPERTIES OF HARD-TO-COOK COWPEAS, Journal of agricultural and food chemistry, 43(4), 1995, pp. 989-992
Authors:
PARK HJ
CHINNAN MS
SHEWFELT RL
Citation: Hj. Park et al., EDIBLE CORN-ZEIN FILM COATINGS TO EXTEND STORAGE LIFE OF TOMATOES, Journal of food processing and preservation, 18(4), 1994, pp. 317-331
Authors:
HINDS MJ
CHINNAN MS
BEUCHAT LR
Citation: Mj. Hinds et al., UNHYDROGENATED PALM OIL AS A STABILIZER FOR PEANUT BUTTER, Journal of food science, 59(4), 1994, pp. 816
Authors:
PARK HJ
CHINNAN MS
SHEWFELT RL
Citation: Hj. Park et al., EDIBLE COATING EFFECTS ON STORAGE LIFE AND QUALITY OF TOMATOES, Journal of food science, 59(3), 1994, pp. 568-570
Risultati:
1-15
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