검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
A study on freeze-thaw characteristics and microstructure of Chinese water chestnut starch gels Wang L, Yin Z, Wu J, Sun Z, Xie B Journal of Food Engineering, 88(2), 186, 2008 |
| 2 |
Diffusion and equilibrium distribution coefficients of salt within vegetable tissue: Effects of salt concentration and temperature Sarang S, Sastry SK Journal of Food Engineering, 82(3), 377, 2007 |
| 3 |
Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut Jiang YM, Pen LT, Li JR Journal of Food Engineering, 63(3), 325, 2004 |
| 4 |
Activity of peroxidase during blanching of peaches, carrots and potatoes Tijskens LMM, Rodis PS, Hertog MLATM, Waldron KW, Ingham L, Proxenia N, van Dijk C Journal of Food Engineering, 34(4), 355, 1997 |