[ Title: (water OR agua) AND (food OR aliment*) ]
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Kinetics of demulsification of food protein-stabilized oil-in-water emulsions.
1989
Elizalde B.E. | Pilosof A.M.R. | Dimier L. | Bartholomai G.B.
Wolters Kluwer - United States of America
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)
Korea Agricultural Science Digital Library - Republic of Korea
Fertilizer (NPK) and water stress effects on yield, mineral composition, protein production and protein quality of tropical food crops [rice, maize, sorghum, mungbeans, soybeans and peanuts in Thailand]
1983
Eppenclorfer, W.H. | Bille, S.W. | Paiboon Prabuddham
Southeast Asian Regional Center for Graduate Study and Research in Agriculture - Philippines
Suitability of the soybean harvested in Tokushima [Japan] for food processing and improvement of techniques for circulation and utilization of the products, 3: Tofu [bean curd] processing by heating with super boiling water
1983
Ohmura, Y. | Shimamoto, T. | Sasaki, T. (Tokushima-ken. Food Research Inst. (Japan))
The Agriculture, Forestry and Fisheries Research Information Technology Center - Japan
