Journal of Food Engineering
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* Dữ liệu chỉ mang tính chất tham khảo
Sắp xếp:
Modeling of wheat soaking using two artificial neural networks (MLP and RBF)
Journal of Food Engineering - Tập 91 Số 4 - Trang 602-607 - 2009
Relationships between the gelatinization of starches and the textural properties of extruded texturized soybean protein-starch systems
Journal of Food Engineering - Tập 174 - Trang 29-36 - 2016
High moisture extrusion of wheat gluten: Relationship between process parameters, protein polymerization, and final product characteristics
Journal of Food Engineering - Tập 259 - Trang 3-11 - 2019
Imaging and image analysis of freeze-dried cellular solids of gellan and agar gels
Journal of Food Engineering - Tập 165 - Trang 60-65 - 2015
Agglomeration of turmeric powder and its effect on physico-chemical and microstructural characteristics
Journal of Food Engineering - Tập 120 - Trang 124-134 - 2014
Steam vs. SC–CO2–based extrusion: Comparison of physical properties of milk protein concentrate extrudates
Journal of Food Engineering - Tập 292 - Trang 110244 - 2021
Thermal conductivity measurements of a traditional fermented dough in the frozen state
Journal of Food Engineering - Tập 78 - Trang 1079-1082 - 2007
The measurement and prediction of thermal properties of food during freezing and thawing — A review with particular reference to meat and dough
Journal of Food Engineering - Tập 13 Số 4 - Trang 285-319 - 1991
Thermal properties of dough and bakery products: A review of published data
Journal of Food Engineering - Tập 9 Số 3 - Trang 167-193 - 1989
Measurement of thermal conductivity of dairy products
Journal of Food Engineering - Tập 41 Số 2 - Trang 109-114 - 1999
Tổng số: 4,932
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