Food Biophysics,volume 5,issue 3  (09-2014)

Period of time： 2014年3期

Publisher： Springer Publishing Company

Founded in： 2006

Total resources： 6

ISSN： 1557-1858

Subject： TS Light industry ,Handicrafts

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Food Biophysics,volume 5,issue 3

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An Innovative Micro-Modelling of Simultaneous Heat and Moisture Transfer during Bread Baking Using the Lattice Boltzmann Method

By Hussein Mohamed in (2010)

Food Biophysics,volume 5,issue 3 , Vol. 5, Iss. 3, 2010-09 , pp. 161-176

Springer Publishing Company

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LIBS-Based Detection of Antioxidant Elements in Seeds of Emblica officinalis

By Mehta Shikha in (2010)

Food Biophysics,volume 5,issue 3 , Vol. 5, Iss. 3, 2010-09 , pp. 186-192

Springer Publishing Company

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Application of High-Intensity Ultrasounds to Control the Size of Whey Proteins Particles

By Gordon Laura in (2010)

Food Biophysics,volume 5,issue 3 , Vol. 5, Iss. 3, 2010-09 , pp. 203-210

Springer Publishing Company

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Influence of Cross-linked Waxy Maize Starch on the Aggregation Behavior of Casein Micelles During Acid-induced Gelation

By Azim Zohra in (2010)

Food Biophysics,volume 5,issue 3 , Vol. 5, Iss. 3, 2010-09 , pp. 227-237

Springer Publishing Company

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New Insight into the Thermal Properties and the Biological Behaviour of the Bacterial Spores

By Nguyen Thi Minh Hue in (2010)

Food Biophysics,volume 5,issue 3 , Vol. 5, Iss. 3, 2010-09 , pp. 238-246

Springer Publishing Company

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Total 5 item(s)