| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A model for the prediction of β-glucanase activity and β-glucan concentration during mashing
|
Kettunen, Anu
|
|
1996
|
29 |
2 |
p. 185-200
16 p.
|
artikel
|
| 2 |
Development of porous structure during air drying of agricultural plant products
|
Karathanos, V.T.
|
|
1996
|
29 |
2 |
p. 167-183
17 p.
|
artikel
|
| 3 |
Die design and dough expansion in low moisture extrusion-cooking process
|
Bouzaza, D.
|
|
1996
|
29 |
2 |
p. 139-152
14 p.
|
artikel
|
| 4 |
Influence of freezing rate and the ripeness state of fresh courgette on the quality of freeze-dried products and freeze-drying time
|
Genin, N.
|
|
1996
|
29 |
2 |
p. 201-209
9 p.
|
artikel
|
| 5 |
Leaching of soluble solids during blanching of vegetables by ohmic heating
|
Mizrahi, S.
|
|
1996
|
29 |
2 |
p. 153-166
14 p.
|
artikel
|
| 6 |
Modeling heat and mass transfer in immersion frying. II, model solution and verification
|
Farkas, B.E.
|
|
1996
|
29 |
2 |
p. 227-248
22 p.
|
artikel
|
| 7 |
Modeling heat and mass transfer in immersion frying. I, model development
|
Farkas, B.E.
|
|
1996
|
29 |
2 |
p. 211-226
16 p.
|
artikel
|
| 8 |
Physical aspects of the softening of cassava tubers upon fermentation with a mixed culture inoculum
|
Nanda, S.K.
|
|
1996
|
29 |
2 |
p. 129-137
9 p.
|
artikel
|
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