Relationship between the degree of milling, ash distribution pattern and conductivity in brown rice

By Singh N.N.   Singh H.H.   Kaur K.K.   Singh Bakshi M.M.  

Food Chemistry, Vol. 69, Iss. 2, 2000-05 ,pp. : 147-151

Elsevier

Access to resources Recommend Favorite

Emulsifying properties of BSA in different vegetable oil emulsions using conductivity technique

By Al-Malah K.I.   Azzam M.O.J.   Omari R.M.  

Food Hydrocolloids, Vol. 14, Iss. 5, 2000-09 ,pp. : 485-490

Elsevier

Access to resources Recommend Favorite

Stability of egg white-stabilized edible oil emulsions using conductivity technique

By Azzam M.O.J.   Omari R.M.  

Food Hydrocolloids, Vol. 16, Iss. 2, 2002-03 ,pp. : 105-110

Elsevier

Access to resources Recommend Favorite

Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ

By Bansal Shivani   Sudha M. L.  

International Journal of Food Sciences and Nutrition, Vol. 62, Iss. 5, 2011-08 ,pp. : 474-479

Informa Healthcare

Access to resources Recommend Favorite

Using neural networks to predict thermal conductivity of food as a function of moisture content, temperature and apparent porosity

By Sablani S.S.   Rahman M.S.  

Food Research International, Vol. 36, Iss. 6, 2003-01 ,pp. : 617-623

Elsevier

Access to resources Recommend Favorite