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Results:
1-4
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Results: 4
NIR-measurements of moisture changes in foods
Authors:
Wahlby, U Skjoldebrand, C
Citation:
U. Wahlby et C. Skjoldebrand, NIR-measurements of moisture changes in foods, J FOOD ENG, 47(4), 2001, pp. 303-312
Microwave heat treatment of apple before air dehydration - effects on physical properties and microstructure
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
Impact of impingement on cooking time and food quality
Authors:
Wahlby, U Skjoldebrand, C Junker, E
Citation:
U. Wahlby et al., Impact of impingement on cooking time and food quality, J FOOD ENG, 43(3), 2000, pp. 179-187
Water diffusion in bread during baking
Authors:
Thorvaldsson, K Skjoldebrand, C
Citation:
K. Thorvaldsson et C. Skjoldebrand, Water diffusion in bread during baking, FOOD SCIENC, 31(7-8), 1998, pp. 658-663
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