Rheological properties of selected gum solutions
E.I. Yaseen, T.J. Herald, Fadi Aramouni, S. Alavi
págs. 111-119
Preparative silver ion TLC/RP-HPLC determination of coffee triacylglycerol molecular species
Júlio César Teixeira da Silva, Paulo Roberto Cecon, Boryana Nikolova-Damyavova, Vânia Maria Moreira Valente, Gulab N. Jham, Rosiza Velikova, Sarita Cândido Rabelo, Kamila Alessandra de Paula Souza
págs. 121-126
Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying
Syed Asad Sayeed, Shahina Naz, Rahmanullah Siddiqi, Hina Sheikh
págs. 127-134
M.T. Liong, N.P. Shah
págs. 135-142
Gabriel Nama Medoua, Israël Lape Mbome, C.M.F. Mbofung, T. Agbor-Egbe
págs. 143-149
Faruk Bozoglu, Sencer Buzrul, Hami Alpas
págs. 151-157
José Luis Navarrete Bolaños, Claudia Leticia Rangel Cruz, Hugo Jiménez Islas, Ramiro Rico-Martínez, Enrique Botello Álvarez
págs. 159-165
Analysis of triacylglycerol isomers in Malaysian cocoa butter using HPLC¿mass spectrometry
W.E. Artz, V.P. Ferraz, D.S. Raslan, J.A. Takahashi, S.D. Segall
págs. 167-174
Won-Kyo Jung, Jae-Young Je, Se-Kwon Kim, Niranjan Rajapakse, Eresha Mendis
págs. 175-182
Heat and moisture transfer and shrinkage simulation of deep-fat tofu frying
Gauri S. Mittal, Oon-Doo Baik
págs. 183-191
A. Le Bail, S. Zhu, H.S. Ramaswamy
págs. 193-201
T. Rogalinski, J.M. del Valle, G. Brunner, C. Zetzl
págs. 203-213
Mohammad Shafiur Rahman, Moza Abdallah Al-Busaidy, Ann Mothershaw, Ismail Mohammed Al-Belushi, Nejib Guizani
págs. 215-222
M.H. Haddad Khodaparast, L.L. Diosady, M. Vosoughi, A. Ghodsvali
págs. 223-231
pág. 233
págs. 235-239
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