검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products Meziani S, Kaci M, Jacquot M, Jasniewski J, Ribotta P, Muller JM, Ghoul M, Desobry S Journal of Food Engineering, 111(2), 336, 2012 |
| 2 |
Effect of Additional Sorption Treatment by Cross-Linked Starch of Wastewater from a Surface Finishing Plant Sancey B, Charles J, Trunfio G, Badot PM, Jacquot M, Hutinet X, Gavoille S, Crini G Industrial & Engineering Chemistry Research, 50(3), 1749, 2011 |
| 3 |
Native phosphocaseinate powder during storage: Lipids released onto the surface Gaiani C, Schuck P, Scher J, Ehrhardt JJ, Arab-Tehrany E, Jacquot M, Banon S Journal of Food Engineering, 94(2), 130, 2009 |
| 4 |
Optimization of the components concentrations of the lactoperoxidase system by RSM Adolphe Y, Jacquot M, Linder M, Revol-Junelles AM, Milliere JB Journal of Applied Microbiology, 100(5), 1034, 2006 |
| 5 |
Physicochemical characterisation of the lactoperoxidase system powders: comparison of two drying techniques Jacquot M, De Donato P, Barres O, Pons MN, Scher J, Miclo A, Poncelet D Powder Technology, 128(2-3), 205, 2002 |