검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Crust pore characteristics and their development during frying of French-fries Kalogianni EP, Papastergiadis E Journal of Food Engineering, 120, 175, 2014 |
| 2 |
Crystallization and biodegradation of poly(butylene azelate): Comparison with poly(ethylene azelate) and poly(propylene azelate) Papageorgiou GZ, Bikiaris DN, Achilias DS, Papastergiadis E, Docoslis A Thermochimica Acta, 515(1-2), 13, 2011 |