Effects of gamma irradiation on physical and chemical properties of chickpeas (Cicer arietinum)
J. F. Panozzo, J. A. Graham
págs. 1599-1605
A. J. Moeser, T. A. T. G. van Kempen
págs. 1606-1613
págs. 1614-1616
págs. 1617-1620
Y. B. C. Man, W. Ammawath
págs. 1621-1627
Physicochemical properties of an elite rice hybrid
M. Sun, Y. Tan, H. Corke
págs. 1628-1636
Effect of fat and sugar replacement on cookie properties
V. Oreopoulou, E. I. Zoulias
págs. 1637-1644
R. Bortolomeazzi, L. Pizzale
págs. 1645-1651
Identification and origin of the character-impact compounds of raw oyster Crassostrea gigas
A. L. Pennarun
págs. 1652-1660
Modelling the kinetics of tea and coffee infusion
A. G. F. Stapley
págs. 1661-1671
The determination of beginning and end-of-period live weights of growing pigs
C. P. Schofield, C. T. Whittemore
págs. 1672-1675
In vitro availability of minerals from oat products
K. A. Skibniewska
págs. 1676-1681
Effect of minimal processing on the textural and structural properties of fresh-cut pears
R. C. Soliva-Fortuny
págs. 1682-1688
N. Mateus, J. M. Machado, V. de Freitas
págs. 1689-1695
D. Barrera-Arellano
págs. 1696-1702
M. P. Gianelli
págs. 1703-1709
págs. 1710-1717
J. Milan-Carrillo
págs. 1718-1728
Diffusion of lactic acid in a buffered gel system supporting growth of Lactobacillus curvatus
M. H. Zwietering, P. K. Malakar
págs. 1729-1734
págs. 1735-1739
págs. 1740-1747
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