Evaluation of lentil starches modified by microwave irradiation and extrusion cooking
Zurima González, Elevina Pérez
págs. 415-420
Effects of industrial pasta drying temperatures on starch properties and pasta quality
S. Güler, P.K.W. Ng, H. Köksel
págs. 421-427
Emmanuel Ohene Afoakwa, Samuel Sefa-Dedeh
págs. 429-434
Glass transitions for freeze-dried and air-dried tomato
P.J.A. Sobral, V.R.N. Telis
págs. 435-443
Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product
Susanne Albert, Gauri S. Mittal
págs. 445-458
Emulsifying properties and bactericidal action of chitosan–lysozyme conjugates
Akira Saito, Masakatsu Usui, Youtao Song, Akio Kato, Elfadil E. Babiker
págs. 459-466
Paul Thomas, S.P. Chawla, D.R. Bongirwar
págs. 467-473
Beat Kollöffel, Isabelle Roulet, Leo Meile, Francisca Jörger, Eva Arrigoni, Renato Amadò, Monique Herensperger
págs. 475-481
Alan G. Williams, Seung-Chul Choi, Jean M. Banks
págs. 483-493
págs. 495-496
págs. 496-497
pág. 497
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