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Authors: Prothon, F Ahrne, LM Funebo, T Kidman, S Langton, M Sjoholm, I
Citation: F. Prothon et al., Effects of combined osmotic and microwave dehydration of apple on texture,microstructure and rehydration characteristics, LEBENSM-WIS, 34(2), 2001, pp. 95-101

Authors: Funebo, T Ahrne, L Kidman, S Langton, M Skjoldebrand, C
Citation: T. Funebo et al., Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure, J FOOD ENG, 46(3), 2000, pp. 173-182

Authors: Thorvaldsson, K Stading, M Nilsson, K Kidman, S Langton, M
Citation: K. Thorvaldsson et al., Rheology and structure of heat-treated pasta dough: Influence of water content and heating rate, FOOD SCIENC, 32(3), 1999, pp. 154-161
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