검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace O'Shea N, Ktenioudaki A, Smyth TP, McLoughlin P, Doran L, Auty MAE, Arendt E, Gallagher E Journal of Food Engineering, 153, 89, 2015 |
| 2 |
Rheological properties of wheat dough supplemented with functional by-products of food processing: Brewer's spent grain and apple pomace Ktenioudaki A, O'Shea N, Gallagher E Journal of Food Engineering, 116(2), 362, 2013 |
| 3 |
Monitoring the dynamic density of wheat dough during fermentation Ktenioudaki A, Butler F, Gonzales-Barron U, Mc Carthy U, Gallagher E Journal of Food Engineering, 95(2), 332, 2009 |