검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Feasibility of water cooking for pork ham processing as compared with traditional dry and wet air cooking methods Cheng QF, Sun DW, Scannell AGM Journal of Food Engineering, 67(4), 427, 2005 |
| 2 |
Evaluation of sugar replacers in short dough biscuit production Gallagher E, O'Brien CM, Scannell AGM, Arendt EK Journal of Food Engineering, 56(2-3), 261, 2003 |
| 3 |
Evaluation of the effects of fat replacers on the quality of wheat bread O'Brien CM, Mueller A, Scannell AGM, Arendt EK Journal of Food Engineering, 56(2-3), 265, 2003 |
| 4 |
Use of response surface methodology to produce functional short dough biscuits Gallagher E, O'Brien CM, Scannell AGM, Arendt EK Journal of Food Engineering, 56(2-3), 269, 2003 |
| 5 |
Continuous production of lacticin 3147 and nisin using cells immobilized in calcium alginate Scannell AGM, Hill C, Ross RP, Marx S, Hartmeier W, Arendt EK Journal of Applied Microbiology, 89(4), 573, 2000 |