Search Results - ISEKI Food Association

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    Effect of structural modifications on the drying kinetics of foods: changes in volume, surface area and product shape by De Michelis, Antonio, Marquez, Carlos Alberto, Mabellini, Alejandra, Ohaco Dominguez, Elizabeth Haydee, Giner, Sergio Adrian

    Published 2019
    “…ISEKI Food Association…”
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    info:ar-repo/semantics/artículo
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    Effects of pretreatments in convective dehydration of Rosehip (Rosa eglanteria) by Mabellini, Alejandra, Ohaco Dominguez, Elizabeth Haydee, Marquez, Carlos Alberto, De Michelis, Antonio, Lozano, Jorge Enrique

    Published 2019
    “…ISEKI Food Association…”
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    info:ar-repo/semantics/artículo
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    Pronase hydrolysis as a pretreatment for quantifying Maillard intermediates during toasting of cornflakes by Cueto, Mario Alberto, Farroni, Abel Eduardo, Buera, María del Pilar

    Published 2019
    “…ISEKI Food Association…”
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    info:ar-repo/semantics/artículo

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