검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
Bacterial Cellulose Production from Industrial Waste and by-Product Streams Tsouko E, Kourmentza C, Ladakis D, Kopsahelis N, Mandala I, Papanikolaou S, Paloukis F, Alves V, Koutinas A International Journal of Molecular Sciences, 16(7), 14832, 2015 |
| 2 |
Sieving fractionation and jet mill micronization affect the functional properties of wheat flour Protonotariou S, Drakos A, Evageliou V, Ritzoulis C, Mandala I Journal of Food Engineering, 134, 24, 2014 |
| 3 |
The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil Protonotariou S, Evageliou V, Yanniotis S, Mandala I Journal of Food Engineering, 117(1), 124, 2013 |
| 4 |
Fiber and hydrocolloid content affect the microstructural and sensory characteristics of fresh and frozen stored bread Polaki A, Xasapis P, Fasseas C, Yanniotis S, Mandala I Journal of Food Engineering, 97(1), 1, 2010 |
| 5 |
Effect of inulin on texture and clarity of gellan gels Evageliou V, Tseliou G, Mandala I, Komaitis M Journal of Food Engineering, 101(4), 381, 2010 |
| 6 |
Influence of frozen storage on bread enriched with different ingredients Mandala I, Polaki A, Yanniotis S Journal of Food Engineering, 92(2), 137, 2009 |