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ที่มา:International Symposium on Innovations in Food Processingหัวเรื่อง:Flavor protection through starch inclusion complexes |
ที่มา:JOURNAL OF FOOD PROCESSING AND PRESERVATIONหัวเรื่อง:APPEARANCE AND TEXTURE CHANGES OF MODIFIED ATMOSPHERE-PACKED FRESH-CUT MANGOSTEEN AFTER PRESERVATIVE DIPS |
ที่มา:JOURNAL OF FOOD PROCESSING AND PRESERVATIONหัวเรื่อง:TEXTURE AND PECTIN CONTENT OF FOUR FROZEN FRUITS TREATED WITH CALCIUM |
ที่มา:Food Preservation Technology series (In Transport Phenomena in Food Processing (J. Welti-Chanes, J. F. V?lez-Ru?z, G. V. Barbosa-C?novas, ed.) )หัวเรื่อง:Transport Phenomena during Double-Sided Cooking of Meat Patties, In Transport Phenomena in Food Processing (J. Welti-Chanes, J. F. V?lez-Ru?z, G. V. Barbosa-C?novas, ed.) pp. 295-308, Food Preservatio |
ที่มา:3rd Incoftech 2013 International Conference on Food Technology 2013, by Indian Institute of Crop Processing Technology. Ministry of Food Processing Industries, Government of Indiaหัวเรื่อง:Value creation of Okra (Abelmoschus esculentus (L.) Moench): okra polysaccharide as fat-replacer and stabilizer for ice cream |
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