화학공학소재연구정보센터
검색결과 : 1,257건
No. Article
51 Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries
Fujimoto A, Ito K, Narushima N, Miyamoto T
Journal of Bioscience and Bioengineering, 127(5), 575, 2019
52 Advances in the development of wheat dough and bread by means of shearing
Tietze S, Jekle M, Becker T
Journal of Food Engineering, 247, 136, 2019
53 Physicochemical properties of native and extruded maize flours in the presence of animal proteins
Bravo-Nunez A, Gomez M
Journal of Food Engineering, 243, 49, 2019
54 Effect of hot melt extrusion on physical and functional properties of insect based extruded products
Alam MR, Scampicchio M, Angeli S, Ferrentino G
Journal of Food Engineering, 259, 44, 2019
55 Effect of supplementation of wheat bran on dough aeration and final bread volume
Packkia-Doss PP, Chevallier S, Pare A, Le-Bail A
Journal of Food Engineering, 252, 28, 2019
56 Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour
Palavecino PM, Penci MC, Ribotta PD
Journal of Food Engineering, 262, 22, 2019
57 Investigation of the effect of time on the humidity caking of food powder binary mixes using a cake strength tester and visual techniques
Fitzpatrick JJ, Bremenkamp I
Journal of Food Engineering, 263, 195, 2019
58 Analysis of underwater gas release and dispersion behavior to assess subsea safety risk
Li XH, Chen GM, Khan F
Journal of Hazardous Materials, 367, 676, 2019
59 Specific oxidants improve the wood bonding strength of soy and other plant flours
Frihart CR, Lorenz LF
Journal of Polymer Science Part A: Polymer Chemistry, 57(9), 1017, 2019
60 A FFT Square Wave Voltammetry Sensing Method for Highly Sensitive Detection of Phytic Acid Using a Cerium Oxide Nanoparticles Decorated Graphene Oxide
Esmaeili C, Norouzi P, Zar MS, Eskandari M, Faridbod F, Ganjali MR
Journal of the Electrochemical Society, 166(15), B1630, 2019