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Results:
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Results: 25
Authors:
GABARRA P
HARTEL RW
Citation: P. Gabarra et Rw. Hartel, CORN SYRUP SOLIDS AND THEIR SACCHARIDE FRACTIONS AFFECT CRYSTALLIZATION OF AMORPHOUS SUCROSE, Journal of food science, 63(3), 1998, pp. 523-528
Authors:
MARANGONI AG
HARTEL RW
Citation: Ag. Marangoni et Rw. Hartel, VISUALIZATION AND STRUCTURAL-ANALYSIS OF FAT CRYSTAL NETWORKS, Food technology (Chicago), 52(9), 1998, pp. 46-51
Authors:
CHANG YH
HARTEL RW
Citation: Yh. Chang et Rw. Hartel, FLOW PROPERTIES OF FREEZE-CONCENTRATED SKIM MILK, Journal of food engineering, 31(3), 1997, pp. 375-386
Authors:
MILLERLIVNEY T
HARTEL RW
Citation: T. Millerlivney et Rw. Hartel, ICE RECRYSTALLIZATION IN ICE-CREAM - INTERACTIONS BETWEEN SWEETENERS AND STABILIZERS, Journal of dairy science, 80(3), 1997, pp. 447-456
Authors:
RANSOMPAINTER KL
WILLIAMS SD
HARTEL RW
Citation: Kl. Ransompainter et al., INCORPORATION OF MILK-FAT AND MILK-FAT FRACTIONS INTO COMPOUND COATINGS MADE FROM PALM KERNEL OIL, Journal of dairy science, 80(10), 1997, pp. 2237-2248
Authors:
WILLIAMS SD
RANSOMPAINTER KL
HARTEL RW
Citation: Sd. Williams et al., MIXTURES OF PALM KERNEL OIL WITH COCOA BUTTER AND MILK-FAT IN COMPOUND COATINGS, Journal of the American Oil Chemists' Society, 74(4), 1997, pp. 357-366
Authors:
DONHOWE DP
HARTEL RW
Citation: Dp. Donhowe et Rw. Hartel, RECRYSTALLIZATION OF ICE IN ICE-CREAM DURING CONTROLLED ACCELERATED STORAGE, International dairy journal, 6(11-12), 1996, pp. 1191-1208
Authors:
DONHOWE DP
HARTEL RW
Citation: Dp. Donhowe et Rw. Hartel, RECRYSTALLIZATION OF ICE DURING BULK STORAGE OF ICE-CREAM, International dairy journal, 6(11-12), 1996, pp. 1209-1221
Authors:
HARTEL RW
Citation: Rw. Hartel, ICE CRYSTALLIZATION DURING THE MANUFACTURE OF ICE-CREAM, Trends in food science & technology, 7(10), 1996, pp. 315-321
Authors:
METIN S
HARTEL RW
Citation: S. Metin et Rw. Hartel, CRYSTALLIZATION BEHAVIOR OF BLENDS OF COCOA BUTTER AND MILK-FAT OR MILK-FAT FRACTIONS, Journal of thermal analysis, 47(5), 1996, pp. 1527-1544
Authors:
SHASTRY AV
HARTEL RW
Citation: Av. Shastry et Rw. Hartel, CRYSTALLIZATION DURING DRYING OF THIN SUCROSE FILMS, Journal of food engineering, 30(1-2), 1996, pp. 75-94
Authors:
ZHANG ZL
HARTEL RW
Citation: Zl. Zhang et Rw. Hartel, A MULTILAYER FREEZER FOR FREEZE CONCENTRATION OF LIQUID MILK, Journal of food engineering, 29(1), 1996, pp. 23-38
Authors:
SHASTRY AV
HARTEL RW
Citation: Av. Shastry et Rw. Hartel, CRYSTALLIZATION AND DRYING IN THIN SUCROSE FILMS DURING PANNING, Journal of food science, 61(5), 1996, pp. 978-981
Authors:
HAGIWARA T
HARTEL RW
Citation: T. Hagiwara et Rw. Hartel, EFFECT OF SWEETENER, STABILIZER, AND STORAGE-TEMPERATURE ON ICE RECRYSTALLIZATION IN ICE-CREAM, Journal of dairy science, 79(5), 1996, pp. 735-744
Authors:
HARTEL RW
Citation: Rw. Hartel, APPLICATIONS OF MILK-FAT FRACTIONS IN CONFECTIONERY PRODUCTS, Journal of the American Oil Chemists' Society, 73(8), 1996, pp. 945-953
Authors:
LIVNEY YD
DONHOWE DP
HARTEL RW
Citation: Yd. Livney et al., INFLUENCE OF TEMPERATURE ON CRYSTALLIZATION OF LACTOSE IN ICE-CREAM, International journal of food science & technology, 30(3), 1995, pp. 311-320
Authors:
WANG YC
HARTEL RW
YOON JR
JEBSON RS
Citation: Yc. Wang et al., EXTRACTION OF MILK-FAT IN HIGH-PRESSURE SOLVENTS, Journal of food processing and preservation, 19(6), 1995, pp. 409-425
Authors:
TJURADI P
HARTEL RW
Citation: P. Tjuradi et Rw. Hartel, CORN SYRUP OLIGOSACCHARIDE EFFECTS ON SUCROSE CRYSTALLIZATION, Journal of food science, 60(6), 1995, pp. 1353-1356
Authors:
HARTEL RW
Citation: Rw. Hartel, TEACHING AND LEARNING STYLES IN FOOD-SCIENCE, Food technology, 49(4), 1995, pp. 96
EVALUATION OF MILK-FAT FRACTIONATION AND MODIFICATION TECHNIQUES FOR CREATING COCOA BUTTER REPLACERS
Authors:
BYSTROM CE
HARTEL RW
Citation: Ce. Bystrom et Rw. Hartel, EVALUATION OF MILK-FAT FRACTIONATION AND MODIFICATION TECHNIQUES FOR CREATING COCOA BUTTER REPLACERS, Lebensmittel-Wissenschaft + Technologie, 27(2), 1994, pp. 142-150
Authors:
LOHMAN MH
HARTEL RW
Citation: Mh. Lohman et Rw. Hartel, EFFECT OF MILK-FAT FRACTIONS ON FAT BLOOM IN DARK CHOCOLATE, Journal of the American Oil Chemists' Society, 71(3), 1994, pp. 267-276
Authors:
HARTEL RW
ESPINEL LA
Citation: Rw. Hartel et La. Espinel, FREEZE CONCENTRATION OF SKIM MILK, Journal of food engineering, 20(2), 1993, pp. 101-120
Authors:
YOON JR
HARTEL RW
WANG YC
Citation: Jr. Yoon et al., ANALYSIS OF BUTTERFAT EXTRACTION AND FRACTIONATION USING SUPERCRITICAL CARBON-DIOXIDE, Journal of food processing and preservation, 17(6), 1993, pp. 471-484
Authors:
KAYLEGIAN KE
HARTEL RW
LINDSAY RC
Citation: Ke. Kaylegian et al., APPLICATIONS OF MODIFIED MILK-FAT IN FOOD-PRODUCTS, Journal of dairy science, 76(6), 1993, pp. 1782-1796
Authors:
HARTEL RW
Citation: Rw. Hartel, CONTROLLING SUGAR CRYSTALLIZATION IN FOOD-PRODUCTS, Food technology, 47(11), 1993, pp. 99
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