검색결과 : 7건
| No. | Article |
|---|---|
| 1 |
Stability of texture, meltability and water mobility model of pizza-style cheeses from goat's milk Cais-Sokolinska D, Bierzunska P, Kaczynski LK, Baranowska HM, Tomaszewska-Gras J Journal of Food Engineering, 222, 226, 2018 |
| 2 |
Thermal Properties of Wax Compositions Krasavtsev BE, Aleksandrova EA, Khadisova ZT, Aleksandrov BL Chemistry and Technology of Fuels and Oils, 53(3), 360, 2017 |
| 3 |
Analysis of cheese melt profile using inverse-Hill function Ko S, Gunasekaran S Journal of Food Engineering, 87(2), 266, 2008 |
| 4 |
Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric tools Fagan CC, Everard C, O'Donnell CP, Downey G, Sheehan EM, Delahunty CM, O'Callaghan DJ, Howard V Journal of Food Engineering, 80(4), 1068, 2007 |
| 5 |
Melting characteristics of cheese: analysis of effects of cooking conditions using computer vision technology Wang HH, Sun DW Journal of Food Engineering, 51(4), 305, 2002 |
| 6 |
Melting characteristics of cheese: analysis of effect of cheese dimensions using computer vision techniques Wang HH, Sun DW Journal of Food Engineering, 52(3), 279, 2002 |
| 7 |
Evaluation of the functional properties of Cheddar Cheese using a computer vision method Wang HH, Sun DW Journal of Food Engineering, 49(1), 49, 2001 |