검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Physicochemical characteristics of sauce model systems: Influence of particle size and extruded flour source Roman L, Reguilon MP, Gomez M Journal of Food Engineering, 219, 93, 2018 |
| 2 |
Shear scission through extrusion diminishes inter-molecular interactions of starch molecules during storage Roman L, Gomez M, Hamaker BR, Martinez MM Journal of Food Engineering, 238, 134, 2018 |
| 3 |
Isotactic polymers with alternating lactic acid and oxetane subunits from the endoentropic polymerization of a 14-membered ring Zhang DH, Xu JY, Alcazar-Roman L, Greenman L, Cramer CJ, Hillmyer MA, Tolman WB Macromolecules, 37(14), 5274, 2004 |
| 4 |
Through a glass, darkly Roman L Chemical Engineer-London(669), 25, 1998 |