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[ Title: (water OR agua) AND (food OR aliment*) ]
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Fixation and flavouring substances on food substrates and water activity

1982

Voilley, A. (Ecole Nationale Superieure de Biologie Appliquee a la Nutrition et a l'Alimentation, Dijon (France). Laboratoire de Biologie Physico-Chimique) | Rifai, M.

aromatizantes flavourings aromatisant polvo poudre moisture content/ smell teneur en eau/ odeur contenido de humedad/ olor dusts
Institut national de la recherche agronomique - France
Bulk flow properties of selected food powders at different water activity levels

1996

Chang, K.S. (Chungnam National University, Taejon (Korea Republic). Department of Food Science and Technology) | Kim, D.W. (Joongkyoung Junior College, Taejon (Korea Republic). Department of Food Technology) | Kim, S.S. (Catholic University of Korea, Buchon (Korea Republic). Department of Food Science and Nutrition)

analyse statistique powders papa chemicophysical properties polvos (formulaciones) trigo activite de l'eau almidon proteinas tamano de la particula propiedades fisico-quimicas propriete physicochimique ...
Korea Agricultural Science Digital Library - Republic of Korea