검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Effect of 3D printing on the structure and textural properties of processed cheese Le Tohic C, O'Sullivan JJ, Drapala KP, Chartrin V, Chan T, Morrison AP, Kerry JP, Kelly AL Journal of Food Engineering, 220, 56, 2018 |
| 2 |
Effects of freezing and thawing treatment on the rheological and textural characteristics and micro-structure of heat-induced egg yolk gels Liu JY, Lv Y, Mo XB, Duan SS, Tong QG Journal of Food Engineering, 216, 144, 2018 |
| 3 |
Effect of barley beta-glucan molecular size and level on wheat dough rheological properties Skendi A, Papageorgiou M, Biliaderis CG Journal of Food Engineering, 91(4), 594, 2009 |