검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Application of the acid hydrolysis of sucrose as a temperature indicator in continuous thermal processes Torres AP, Oliveira FAR Journal of Food Engineering, 40(3), 181, 1999 |
| 2 |
Optimal experimental design for estimating the kinetic parameters of the Bigelow model Cunha LM, Oliveira FAR, Brandao TRS, Oliveira JC Journal of Food Engineering, 33(1), 111, 1997 |
| 3 |
Kinetics of colour change of double concentrated tomato paste during thermal treatment Barreiro JA, Milano M, Sandoval AJ Journal of Food Engineering, 33(3), 359, 1997 |
| 4 |
Kinetics on colour changes in rice due to parboiling Bhattacharya S Journal of Food Engineering, 29(1), 99, 1996 |