| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Capsaicin and tocopherol in red pepper seed oil enhances the thermal oxidative stability during frying
|
Yang, Cheul-Young
|
|
2010
|
47 |
2 |
p. 162-165
|
artikel
|
| 2 |
Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.)
|
Schumacher, Andrea B.
|
|
2010
|
47 |
2 |
p. 202-206
|
artikel
|
| 3 |
Development of dietary fiber rich chicken meat patties using wheat and oat bran
|
Talukder, S.
|
|
2010
|
47 |
2 |
p. 224-229
|
artikel
|
| 4 |
Effect of different types of heat processing on chemical changes in tuna
|
Stephen, Nimish Mol
|
|
2010
|
47 |
2 |
p. 174-181
|
artikel
|
| 5 |
Effect of fiber incorporation on rheological and chapati making quality of wheat flour
|
Yadav, D. N.
|
|
2010
|
47 |
2 |
p. 166-173
|
artikel
|
| 6 |
Effect of pectinase treatment and concentration of litchi juice on quality characteristics of litchi juice
|
Vijayanand, P.
|
|
2010
|
47 |
2 |
p. 235-239
|
artikel
|
| 7 |
Effect of processing of dates into date juice concentrate and appraisal of its quality characteristics
|
Kulkarni, S. G.
|
|
2010
|
47 |
2 |
p. 157-161
|
artikel
|
| 8 |
Effects of pretreatments and salt concentration on rohu (Labeo rohita) roes for preparation of roe pickle
|
Balaswamy, K.
|
|
2010
|
47 |
2 |
p. 219-223
|
artikel
|
| 9 |
Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage
|
Rai, Krishna P.
|
|
2010
|
47 |
2 |
p. 188-194
|
artikel
|
| 10 |
Non-destructive prediction of quality of intact apple using near infrared spectroscopy
|
Jha, S. N.
|
|
2010
|
47 |
2 |
p. 207-213
|
artikel
|
| 11 |
Performance evaluation of heat pump dryer
|
Pal, U. S.
|
|
2010
|
47 |
2 |
p. 230-234
|
artikel
|
| 12 |
Physico-chemical and pasting properties of starch from stored potato tubers
|
Ezekiel, R.
|
|
2010
|
47 |
2 |
p. 195-201
|
artikel
|
| 13 |
Potato processing scenario in India: Industrial constraints, future projections, challenges ahead and remedies — A review
|
Marwaha, R. S.
|
|
2010
|
47 |
2 |
p. 137-156
|
artikel
|
| 14 |
Preparation and evaluation of sauces from lactic acid fermented vegetables
|
Joshi, V. K.
|
|
2010
|
47 |
2 |
p. 214-218
|
artikel
|
| 15 |
Quality of casein based Mozzarella cheese analogue as affected by stabilizer blends
|
Jana, A. H.
|
|
2010
|
47 |
2 |
p. 240-242
|
artikel
|
| 16 |
Relationship of starch changes to puffing expansion of parboiled rice
|
Mahanta, Charu Lata
|
|
2010
|
47 |
2 |
p. 182-187
|
artikel
|
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