검색결과 : 6건
| 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 air classification technology to produce protein-enriched barley ingredients Silventoinen P, Sipponen MH, Holopainen-Mantila U, Poutanen K, Sozer N Journal of Food Engineering, 222, 169, 2018 |
| 4 |
Synthesis and properties of corn zein/montmorillonite nanocomposite films Luecha J, Sozer N, Kokini JL Journal of Materials Science, 45(13), 3529, 2010 |
| 5 |
Effect of water activity on fracture and acoustic characteristics of a crust model Primo-Martin C, Sozer N, Hamer RJ, Van Vliet T Journal of Food Engineering, 90(2), 277, 2009 |
| 6 |
Thermal, textural and cooking properties of spaghetti enriched with resistant starch Sozer N, Dalgic AC, Kaya A Journal of Food Engineering, 81(2), 476, 2007 |