Food Biophysics,volume 5,issue 4  (12-2014)

Period of time： 2014年4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 4

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Delivery of Functionality in Complex Food Systems: Physically Inspired Approaches from Nanoscale to Microscale, Wageningen 18-21 October 2009

By Linden Erik in (2010)

Food Biophysics,volume 5,issue 4 , Vol. 5, Iss. 4, 2010-12 , pp. 255-257

Springer Publishing Company

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Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities?

By Aken George in (2010)

Food Biophysics,volume 5,issue 4 , Vol. 5, Iss. 4, 2010-12 , pp. 258-283

Springer Publishing Company

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Impact of Legume Flour Addition on Pasta Structure: Consequences on Its In Vitro Starch Digestibility

By Petitot Maud in (2010)

Food Biophysics,volume 5,issue 4 , Vol. 5, Iss. 4, 2010-12 , pp. 284-299

Springer Publishing Company

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Legume-Fortified Pasta. Impact of Drying and Precooking Treatments on Pasta Structure and Inherent In Vitro Starch Digestibility

By Petitot Maud in (2010)

Food Biophysics,volume 5,issue 4 , Vol. 5, Iss. 4, 2010-12 , pp. 309-320

Springer Publishing Company

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Instability of Pressure-Treated Reconstituted Skim Milk to Acidification

By Anema Skelte in (2010)

Food Biophysics,volume 5,issue 4 , Vol. 5, Iss. 4, 2010-12 , pp. 321-329

Springer Publishing Company

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Total 5 item(s)