Trends in Food Engineering
Coordonnateurs : Lozano Jorge E., Anon Cristina, Barbosa-Canovas Gustavo V., Parada-Arias Efren
Date de parution : 09-2019
15.2x22.9 cm
Date de parution : 06-2000
Ouvrage de 348 p.
15.2x22.9 cm
Thème de Trends in Food Engineering :
Mots-clés :
Moisture Content; HHP Treatment; High Fructose Syrups; Ice Crystals; Differential Scanning Calorimetry Thermogram; Glucose Isomerase; Flow Behavior Index; Microbial Inactivation; Sensory Viscosity; Shear Rate; Map Package; Apple Juice; VI; Map; Complex Viscosity; Preservation Factors; Apparent Viscosity; PPO Activity; Multiple Linear Regression; Normal Stress Coefficient; Starch Pastes; Xanthan Gum; Candida Antarctica Lipase; Dry Air Mass Flow Rate; Apparent Viscosity Data