| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A comparison of lipid shortening functionality as a function of molecular ensemble and shear: Crystallization and melting
|
Humphrey, K.L
|
|
2004
|
37 |
1 |
p. 11-27
17 p.
|
artikel
|
| 2 |
A comparison of lipid shortening functionality as a function of molecular ensemble and shear: microstructure, polymorphism, solid fat content and texture
|
Narine, S.S
|
|
2004
|
37 |
1 |
p. 28-38
11 p.
|
artikel
|
| 3 |
Calender
|
|
|
2004
|
37 |
1 |
p. 111-113
3 p.
|
artikel
|
| 4 |
Chemical, physical and baking properties of dietary fiber prepared from rice straw
|
Sangnark, Arpathsra
|
|
2004
|
37 |
1 |
p. 66-74
9 p.
|
artikel
|
| 5 |
Determination of the size distribution and percentage of broken kernels of rice using flatbed scanning and image analysis
|
van Dalen, G.
|
|
2004
|
37 |
1 |
p. 51-58
8 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2004
|
37 |
1 |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities
|
Miyazaki, M
|
|
2004
|
37 |
1 |
p. 59-65
7 p.
|
artikel
|
| 8 |
Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product
|
Volikakis, Pantelis
|
|
2004
|
37 |
1 |
p. 83-94
12 p.
|
artikel
|
| 9 |
Improvement of the breadmaking quality of rice flour by glucose oxidase
|
Gujral, Hardeep Singh
|
|
2004
|
37 |
1 |
p. 75-81
7 p.
|
artikel
|
| 10 |
In situ optical observation of microstructure of β-fat gel made of binary mixtures of high-melting and low-melting fats
|
Higaki, K.
|
|
2004
|
37 |
1 |
p. 2-10
9 p.
|
artikel
|
| 11 |
Peculiar frequency dependence of the storage modulus in a plastic disperse system
|
Singh, Anand Pal
|
|
2004
|
37 |
1 |
p. 39-44
6 p.
|
artikel
|
| 12 |
Physical Properties IV
|
Marangoni, Alejandro G
|
|
2004
|
37 |
1 |
p. 1-
1 p.
|
artikel
|
| 13 |
Pulsed electric fields effects on the molecular structure and gelation of β-lactoglobulin concentrate and egg white
|
Perez, Oscar E.
|
|
2004
|
37 |
1 |
p. 102-110
9 p.
|
artikel
|
| 14 |
Relationship between dynamic resonance frequency and egg physical properties
|
Wang, J
|
|
2004
|
37 |
1 |
p. 45-50
6 p.
|
artikel
|
| 15 |
Rennet coagulation of casein micelles and heated casein micelles in presence of sucrose or lactose
|
Pires, Miryam
|
|
2004
|
37 |
1 |
p. 95-101
7 p.
|
artikel
|
Tijdschrift beschrijving