| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A classification of food properties
|
Rahman, M. Shafiur
|
|
1999
|
2 |
2 |
p. 93-99
|
artikel
|
| 2 |
Editorial board
|
|
|
1999
|
2 |
2 |
p. 1
|
artikel
|
| 3 |
Effective thermal conductivity of potato during frying: Measurement and modeling
|
Sahin, S.
|
|
1999
|
2 |
2 |
p. 151-161
|
artikel
|
| 4 |
Effect of heat processing on the physico-chemical and sensory qualities of 'Tsire'-Suya
|
Ayo, Jerome Adekunle
|
|
1999
|
2 |
2 |
p. 113-120
|
artikel
|
| 5 |
Erratum
|
|
|
1999
|
2 |
2 |
p. 195-196
|
artikel
|
| 6 |
Food rheological studies using coaxial rotational and capillary extrusion rheometers
|
Correia, L. R.
|
|
1999
|
2 |
2 |
p. 139-150
|
artikel
|
| 7 |
Geometric dimensions, density, and specific heat of chilli as a function of moisture content
|
Hossain, M. A.
|
|
1999
|
2 |
2 |
p. 175-183
|
artikel
|
| 8 |
Rheological properties of deep fried tortillas prepared with hydrocolloids
|
Kayader, Ahmed
|
|
1999
|
2 |
2 |
p. 185-193
|
artikel
|
| 9 |
Rheological, surface and colorbvietric properties of egg albumen gel affected by pH
|
Chang, Yeong-il
|
|
1999
|
2 |
2 |
p. 101-111
|
artikel
|
| 10 |
Thermal conductivity prediction of fruits and vegetables using neural networks
|
Hussain, Mohamed Azlan
|
|
1999
|
2 |
2 |
p. 121-137
|
artikel
|
| 11 |
Use of potassium bromate and egg white for increasing gel forming ability of surimi
|
Chumreang, S.
|
|
1999
|
2 |
2 |
p. 163-173
|
artikel
|
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