검색결과 : 30건
| No. | Article |
|---|---|
| 1 |
Effect of water sorption on the glass transition temperature and texture of deep-fried models Jothi JS, Ebara T, Hagura Y, Kawai K Journal of Food Engineering, 237, 1, 2018 |
| 2 |
A microscopic computer vision algorithm for autonomous bubble detection in aerated complex liquids Misra NN, Phalak R, Martynenko A Journal of Food Engineering, 238, 54, 2018 |
| 3 |
Impact of the baking protocol on the structure of French crepes Guibert-Martin S, Jury V, Bouchet B, Roellens G, Lioret P, Le -Bail A Journal of Food Engineering, 196, 183, 2017 |
| 4 |
Surface ruptures of fried batters as influenced by batter formulations Rahimi J, Ngadi MO Journal of Food Engineering, 152, 50, 2015 |
| 5 |
Feasibility of producing butanol from industrial starchy food wastes Ujor V, Bharathidasan AK, Cornish K, Ezeji TC Applied Energy, 136, 590, 2014 |
| 6 |
Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips Gamonpilas C, Pongjaruvat W, Methacanon P, Seetapan N, Fuongfuchat A, Klaikherd A Journal of Food Engineering, 114(2), 262, 2013 |
| 7 |
Rheological study of layer cake batters made with soybean protein isolate and different starch sources Ronda F, Oliete B, Gomez M, Caballero PA, Pando V Journal of Food Engineering, 102(3), 272, 2011 |
| 8 |
Power ultrasound aided batter mixing for sponge cake batter Tan MC, Chin NL, Yusof YA Journal of Food Engineering, 104(3), 430, 2011 |
| 9 |
Rheological characterisation of cake batters generated by planetary mixing: Elastic versus viscous effects Chesterton AKS, Meza BE, Moggridge GD, Sadd PA, Wilson DI Journal of Food Engineering, 105(2), 332, 2011 |
| 10 |
Dielectric properties of microwave-baked cake and its constituents over a frequency range of 0.915-2.450 GHz Al-Muhtaseb AH, Hararah MA, Megahey EK, McMinn WAM, Magee TRA Journal of Food Engineering, 98(1), 84, 2010 |