검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Instant properties of ingredients used for point of consumption production of high-moisture food structures selectively fortified with protein and dietary fibre Calton A, Ma HR, Nordlund E, Poutanen K, Sozer N Journal of Food Engineering, 263, 204, 2019 |
| 2 |
Applicability of protein and fiber-rich food materials in extrusion-based 3D printing Lille M, Nurmela A, Nordlund E, Metsa-Kortelainen S, Sozer N Journal of Food Engineering, 220, 20, 2018 |
| 3 |
Use of an extruder for pre-mixing enhances xylanase action on wheat bran at low water content Santala O, Nordlund E, Poutanen K Bioresource Technology, 149, 191, 2013 |
| 4 |
Research on the cooling system of a 4QT prototype machine used for HEV Zheng P, Liu RR, Thelin P, Nordlund E, Sadarangani C IEEE Transactions on Energy Conversion, 23(1), 61, 2008 |