Physicochemical characteristics of soy protein isolate and fenugreek gum dispersed systems

By Hefnawy Hefnawy  

Journal of Food Science and Technology, Vol. 48, Iss. 3, 2011-06 ,pp. : 371-377

Springer Publishing Company

Access to resources Recommend Favorite

Concurrent Engineering and product models in seafood companies

By Jonsdottir S.   Vesterager J.   Borresen T.  

Trends in Food Science and Technology, Vol. 9, Iss. 10, 1998-10 ,pp. : 362-367

Elsevier

Access to resources Recommend Favorite

Bioaccessibility of Nutrients and Micronutrients from Dispersed Food Systems: Impact of the Multiscale Bulk and Interfacial Structures

By Marze Sébastien  

Critical Reviews in Food Science and Nutrition, Vol. 53, Iss. 1, 2013-01 ,pp. : 76-108

Taylor & Francis Ltd

Access to resources Recommend Favorite

Engineering of clothing systems for improved thermophysiological comfort: The effect of openings

By Ruckman J.E.   Murray R   Choi H.S.  

International Journal of Clothing Science and Technology, Vol. 11, Iss. 1, 1999-01 ,pp. : 37-52

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

An Evaluation of a Method for the Detection of Sensory Ganglia in Product Derived from Advanced Meat Recovery Systems

By Hafner Scott   Sutton Mary T.   Hill Joseph   McCaskey Patrick C.   Kelley Lynda Collins  

Journal of Food Protection, Vol. 71, Iss. 11, 2008-11 ,pp. : 2307-2311

International Association for Food Protection

Access to resources Recommend Favorite