Authors: RUSTOM IYS FODA MI LOPEZLEIVA MH

Citation: Iys. Rustom et al., FORMATION OF OLIGOSACCHARIDES FROM WHEY UF-PERMEATE BY ENZYMATIC-HYDROLYSIS - ANALYSIS OF FACTORS, Food chemistry, 62(2), 1998, pp. 141-147

Authors: RUSTOM IYS

Citation: Iys. Rustom, AFLATOXIN IN FOOD AND FEED - OCCURRENCE, LEGISLATION AND INACTIVATIONBY PHYSICAL METHODS, Food chemistry, 59(1), 1997, pp. 57-67

Authors: RUSTOM IYS LOPEZLEIVA MH NAIR BM

Citation: Iys. Rustom et al., NUTRITIONAL, SENSORY AND PHYSICOCHEMICAL PROPERTIES OF PEANUT BEVERAGE STERILIZED UNDER 2 DIFFERENT UHT CONDITIONS, Food chemistry, 56(1), 1996, pp. 45-53

Authors: RUSTOM IYS LOPEZLEIVA MM NAIR BM

Citation: Iys. Rustom et al., UHT-STERILIZED PEANUT BEVERAGES - KINETICS OF PHYSICOCHEMICAL CHANGESDURING STORAGE AND SHELF-LIFE PREDICTION MODELING, Journal of food science, 61(1), 1996, pp. 198

Authors: RUSTOM IYS LOPEZLEIVAL MH NAIR BM

Citation: Iys. Rustom et al., EFFECT OF EMULSIFIER TYPE AND HOMOGENIZATION TEMPERATURE AND PRESSUREON PHYSICAL-PROPERTIES OF PEANUT EXTRACT, International journal of food science & technology, 30(6), 1995, pp. 773-781

Authors: RUSTOM IYS LOPEZLEIVA MH NAIR BM

Citation: Iys. Rustom et al., UHT-STERILIZED PEANUT BEVERAGES - CHANGES IN PHYSICOCHEMICAL PROPERTIES DURING STORAGE, Journal of food science, 60(2), 1995, pp. 378-383