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9 gevonden resultaten

nr	titel	auteur	tijdschrift	jaar	jaarg.	afl.	pagina('s)	type
1	Changes on image texture features of breakfast flakes cereals during water absorption	Medina, Wenceslao T		2013	19	1	p. 45-57	artikel
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	artikel
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	artikel
4	Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages	Capitani, CD		2013	19	1	p. 69-77	artikel
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	artikel
6	Linear viscoelastic behaviour of oil-in-water food emulsions stabilised by tuna-protein isolates	Ruiz-Márquez, D		2013	19	1	p. 3-10	artikel
7	Optimization of a steaming with liquid smoke smoking process of Mediterranean mussel (Mytilus galloprovincialis)	Petridis, Dimitris		2013	19	1	p. 59-68	artikel
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	artikel
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	artikel

9 gevonden resultaten

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