Automated optical image analysis of iron ore sinter
Effect of egg yolk substitution by sweet whey protein concentrate on some Gelato ice cream physical properties during storage
Effect of egg yolk substitution by sweet whey protein isolate on texture, stability and colour of Gelato-style vanilla ice cream
Fundamental factors influencing coke strength
Textural and rheological characteristics of sun-dried banana traditionally prepared in the north-east of Thailand
The effect of salt on the rheology and texture of a casein based ingredient intended to replace gluten
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