18 results on '"A. Bail"'
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2. Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application
3. Preparation of cassava starch hydrogels for application in 3D printing using dry heating treatment (DHT): A prospective study on the effects of DHT and gelatinization conditions
4. Assessment of freeze damage in fruits and vegetables
5. Molecular encapsulation of linoleic and linolenic acids by amylose using hydrothermal and high-pressure treatments
6. The principles of high voltage electric field and its application in food processing: A review
7. Salt reduction in sheeted dough: A successful technological approach
8. Effect of konjac glucomannan addition on aroma release in gels containing potato starch
9. Water vapor transport properties during staling of bread crumb and crust as affected by heating rate
10. Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality
11. Controlled ice nucleation under high voltage DC electrostatic field conditions
12. Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making
13. Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts
14. Determination and prediction of thermal conductivity of frozen part baked bread during thawing and baking
15. High-pressure calorimetric evaluation of ice crystal ratio formed by rapid depressurization during pressure-shift freezing of water and pork muscle
16. Thermophysical properties evolution of French partly baked bread during freezing
17. Heat and mass transfer in par-baked bread during freezing
18. Effects of high pressure treatment (100–200 MPa) at low temperature on turbot ( Scophthalmus maximus) muscle
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