Publication Type: Journal Article
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5601
Chemical composition and starch digestibility in flours from Polish processed legume seeds.
by Piecyk, Małgorzata -
5602
Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures.
by Jacob, Robin -
5603
Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat.
by Siddiq, M -
5604
Significant variation in the concentration of carcinogenic polycyclic aromatic hydrocarbons in yerba maté samples by brand, batch, and processing method.
by Golozar, Asieh -
5605
Modeling thermophysical properties of food under high pressure.
by Otero, L -
5606
Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields.
by Marco-Molés, Raquel -
5607
Image analysis of microstructural changes in almond cotyledon as a result of processing.
by Altan, Aylin -
5608
Influence of cultivar, harvest time, storage conditions, and peeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears.
by Kevers, Claire -
5609
Bioactivity of antioxidants in extruded products prepared from purple potato and dry pea flours.
by Nayak, Balunkeswar -
5610
Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality.
by Govindasamy-Lucey, S -
5611
The effect of substituting NaCl with KCl on Nabulsi cheese: chemical composition, total viable count, and texture profile.
by Ayyash, M M -
5612
Evaluation of commercially available, wide-pore ultrafiltration membranes for production of α-lactalbumin-enriched whey protein concentrate.
by Marella, C -
5613
Improved sugar cane juice clarification by understanding calcium oxide-phosphate-sucrose systems.
by Doherty, William O S -
5614
Ultrasound irradiation promoted efficient solvent-free lipase-catalyzed production of mono- and diacylglycerols from olive oil.
by Fiametti, Karina G -
5615
Hygienic quality and antibiotic resistance profile of sliced butchery.
by Voidarou, C -
5616
Optimizing the process of making sweet wines to minimize the content of ochratoxin A.
by Ruíz Bejarano, M Jesús -
5617
A review on the beneficial aspects of food processing.
by van Boekel, Martinus -
5618
Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages.
by Heir, E -
5619
Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans.
by Romero-Cortes, Teresa -
5620
[Formulation and elaboration of low-energy and high fiber-containing brownies].
by Islas-Rubio, Alma Rosa
Flow behavior analysis of
APA
Yatirajula S. K., Shrivastava A., Saxena V. K. & Kodavaty J. (2019). Flow behavior analysis of. : Heliyon.
Chicago
Yatirajula Suresh Kumar, Shrivastava Anuj, Saxena Vinod Kumar and Kodavaty Jagadeeshwar. 2019. Flow behavior analysis of. : Heliyon.
Harvard
Yatirajula S. K., Shrivastava A., Saxena V. K. and Kodavaty J. (2019). Flow behavior analysis of. : Heliyon.
MLA
Yatirajula Suresh Kumar, Shrivastava Anuj, Saxena Vinod Kumar and Kodavaty Jagadeeshwar. Flow behavior analysis of. : Heliyon. 2019.