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Thermal processing of food: Challenges, innovations and opportunities. A position paper
1年前
已完结
The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review
1年前
已完结
Improvement of microwave reheating uniformity for baked pancake from dielectric properties and heating mechanisms
1年前
已完结
The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review
1年前
已完结
Non-thermal microwave effects: Conceptual and methodological problems
1年前
已完结
A Mathematical Model on Heat Mass Transfer Including Relaxation Time for Different Geometries During Drying of Foods
1年前
已完结
COMPARISON OF BOILING, STEAMING, AIR FRYING, DEEP-FRYING, MICROWAVING AND OVEN-COOKING ON QUALITY CHARACTERISTICS OF KEROPOK LEKOR (MALAYSIAN FISH SAUSAGE)
1年前
已完结
Chemical Deterioration and Physical Instability of Foods and Beverages
1年前
已关闭
Chemical Deterioration and Physical Instability of Foods and Beverages
1年前
已完结
The Stability and Shelf Life of Food
1年前
已完结
Optical tweezers and manipulation of PMMA beads in various conditions
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