| 111 |
Different moisture contents of tempered hulled and hull-less barley grains prior to milling. 1. Effect on extraction rate, color and characteristics of flours. |
2016 |
| 112 |
Different moisture contents of tempered hulled and hull-less barley grains prior to milling. 1. Effect on extraction rate, color and characteristics of flours. |
2016 |
| 113 |
Different moisture contents of tempered hulled and hull-less barley grains prior to milling. 1. Effect on extraction rate, color and characteristics of flours. |
2016 |
| 114 |
Different moisture contents of tempered hulled and hull-less barley grains prior to milling. 1. Effect on extraction rate, color and characteristics of flours. |
2016 |
| 115 |
Effect of enrichment with stabilized rice bran and extrusion process on gelatinization and retrogradation properties of rice starch |
2016 |
| 116 |
EFFECT OF SOME VISCOSITY REDUCER IN SUGAR LOSSES IN BEET MOLASSES |
2016 |
| 117 |
EFFECT OF SOME VISCOSITY REDUCER IN SUGAR LOSSES IN BEET MOLASSES |
2016 |
| 118 |
Influencing of sugar beet preparation stages on the efficiency of extraction processing |
2016 |
| 119 |
Influence of Essential Oils in Improving the Quality of Catfish Fingers During Frozen Storage. |
2015 |
| 120 |
Application of Chromatographic Techniques in the Detection and Identification of Constituents Formed during Food Frying: A Review |
2015 |
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