| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Comparisons on 11 plant oil fat substitutes for low-fat Kung-wans
|
Hsu, S.Y.
|
|
2002
|
51 |
3 |
p. 215-220
6 p.
|
artikel
|
| 2 |
Creating a yield stress in liquid oils by the addition of crystallisable modifiers
|
Mariya, Marudova
|
|
2002
|
51 |
3 |
p. 235-237
3 p.
|
artikel
|
| 3 |
Evaluation of drying parameters and desorption isotherms of garden mint leaves (Mentha crispa L.)
|
Jin Park, Kil
|
|
2002
|
51 |
3 |
p. 193-199
7 p.
|
artikel
|
| 4 |
Kinetic study on colour changes in wheat germ due to heat
|
İbanoǧlu, Esra
|
|
2002
|
51 |
3 |
p. 209-213
5 p.
|
artikel
|
| 5 |
On-line inspection of poultry carcasses by a dual-camera system
|
Chao, Kuanglin
|
|
2002
|
51 |
3 |
p. 185-192
8 p.
|
artikel
|
| 6 |
Performance of a double drum dryer for producing pregelatinized maize starches
|
Valous, N.A.
|
|
2002
|
51 |
3 |
p. 171-183
13 p.
|
artikel
|
| 7 |
Prediction of pores formation (porosity) in foods during drying: generic models by the use of hybrid neural network
|
Hussain, M.A.
|
|
2002
|
51 |
3 |
p. 239-248
10 p.
|
artikel
|
| 8 |
Rheological and optical properties of commercial chocolate milk beverages
|
Yanes, Mario
|
|
2002
|
51 |
3 |
p. 229-234
6 p.
|
artikel
|
| 9 |
The influence of particle size distribution on the processing of food
|
Servais, Colin
|
|
2002
|
51 |
3 |
p. 201-208
8 p.
|
artikel
|
| 10 |
Theoretical and experimental investigation of the thermal inactivation of Bacillus stearothermophilus in food pouches
|
Abdul Ghani, A.G
|
|
2002
|
51 |
3 |
p. 221-228
8 p.
|
artikel
|
| 11 |
Time-dependent viscosity of stirred yogurt. Part I: couette flow
|
O'Donnell, H.J.
|
|
2002
|
51 |
3 |
p. 249-254
6 p.
|
artikel
|
| 12 |
Time-dependent viscosity of stirred yogurt. Part II: tube flow
|
O'Donnell, H.J
|
|
2002
|
51 |
3 |
p. 255-261
7 p.
|
artikel
|
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