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58. The effects of wheat flour, water, salt and mixing on the rheological properties and the gas phase of bread dough

62. Mesoscopic structure of pectin in solution

63. Soluble dietary fibres from sugarcane bagasse.

64. Emulsifying properties of Ghanaian grewia gum.

69. Editorial: Special Issue of Food Hydrocolloids: Bridging the Divide

70. Extrusion processing of raw food materials and by-products: A review.

71. Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods A SUSFOOD Project

75. Editorial

85. Fundamental considerations in the effect of molecular weight on the glass transition of the gelatin/cosolute system.

86. Numerical computation of relaxation spectra from mechanical measurements in biopolymers

87. Fractionation and characterisation of dietary fibre from blackcurrant pomace

88. Fractionation and characterisation of dietary fibre from blackcurrant pomace

89. Fractionation and characterisation of dietary fibre from blackcurrant pomace

90. Fractionation and characterisation of dietary fibre from blackcurrant pomace

91. Fractionation and characterisation of dietary fibre from blackcurrant pomace

92. Suspended manufacturing of multi-layered biopolymer hydrogels for tissue engineering

93. Aeration and rheology of high fibre bread doughs

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