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Journal description
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9 results found
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title
author
magazine
year
volume
issue
page(s)
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1
Changes on image texture features of breakfast flakes cereals during water absorption
Medina, Wenceslao T
2013
19
1
p. 45-57
article
2
Characterisation of a highly saturated Irvingia gabonensis seed kernel oil with unusual linolenic acid content
Zoué, Lessoy T
2013
19
1
p. 79-87
article
3
Effect of baking of sardine (Sardina pilchardus) and frying of anchovy (Engraulis encrasicholus) in olive and sunflower oil on their quality
Zotos, Anastasios
2013
19
1
p. 11-23
article
4
Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages
Capitani, CD
2013
19
1
p. 69-77
article
5
Enhancing gamma-aminobutyric acid content in germinated brown rice by repeated treatment of soaking and incubation
Thitinunsomboon, Somboon
2013
19
1
p. 25-33
article
6
Linear viscoelastic behaviour of oil-in-water food emulsions stabilised by tuna-protein isolates
Ruiz-Márquez, D
2013
19
1
p. 3-10
article
7
Optimization of a steaming with liquid smoke smoking process of Mediterranean mussel (Mytilus galloprovincialis)
Petridis, Dimitris
2013
19
1
p. 59-68
article
8
Prevention of conglomerate formation in not-from-concentrate single-cultivar cloudy apple juice by using different treatment methods
Schnürer, Monika
2013
19
1
p. 89-96
article
9
Quality characteristics and acceptability of ‘amala’ (yam-based thick paste) as influenced by particle size categorization of yam (Dioscorea rotundata) flour
Ayodele, BC
2013
19
1
p. 35-43
article
9 results found
Koninklijke Bibliotheek -
National Library of the Netherlands