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Results:
1-7
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Results: 7
Authors:
Rumsey, TR
Rovedo, CO
Citation: Tr. Rumsey et Co. Rovedo, Two-dimensional simulation model for dynamic cross-flow rice drying, CHEM ENG P, 40(4), 2001, pp. 355-362
Authors:
Rovedo, CO
Viollaz, PE
Citation: Co. Rovedo et Pe. Viollaz, Drying of solids: The infinite slab condition, DRY TECHNOL, 18(4-5), 2000, pp. 1007-1021
Authors:
Zorrilla, SE
Rovedo, CO
Singh, RP
Citation: Se. Zorrilla et al., A new approach to correlate textural and cooking parameters with operatingconditions during double-sided cooking of meat patties, J TEXT STUD, 31(5), 2000, pp. 499-523
Authors:
Viollaz, PE
Rovedo, CO
Citation: Pe. Viollaz et Co. Rovedo, Equilibrium sorption isotherms and thermodynamic properties of starch and gluten, J FOOD ENG, 40(4), 1999, pp. 287-292
Authors:
Rovedo, CO
Zorrilla, SE
Singh, RP
Citation: Co. Rovedo et al., Moisture migration in a potato starch patty during post-frying period, J FOOD PROC, 23(5), 1999, pp. 407-420
Authors:
Rovedo, CO
Pedreno-Navarro, MM
Singh, RP
Citation: Co. Rovedo et al., Mechanical properties of a corn starch product during the post-frying period, J TEXT STUD, 30(3), 1999, pp. 279-290
Authors:
Normen, E
Rovedo, CO
Singh, RP
Citation: E. Normen et al., Mechanical properties of an immersion fried potato starch-gluten gel during postfrying period, J TEXT STUD, 29(6), 1998, pp. 681-697
Risultati:
1-7
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