kw.\*:("Blanching water")
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Mathematic model of an integrated blancher/coolerARROQUI, C; LOPEZ, A; ESNOZ, A et al.Journal of food engineering. 2003, Vol 59, Num 2-3, pp 297-307, issn 0260-8774, 11 p.Article
Mathematical model of heat transfer and enzyme inactivation in an integrated blancher coolerARROQUI, C; LOPEZ, A; ESNOZ, A et al.Journal of food engineering. 2003, Vol 58, Num 3, pp 215-225, issn 0260-8774, 11 p.Article
Analysis of proanthocyanidins in almond blanch water by HPLC―ESI―QqQ―MS/MS and MALDI―TOF/TOF MSPEREZ-JIMENEZ, Jara; LLUIS TORRES, Josep.Food research international. 2012, Vol 49, Num 2, pp 798-806, issn 0963-9969, 9 p.Article
Characterization of polyphenols, lipids and dietary fibre from almond skins (Amygdalus communis L.)MANDALARI, G; TOMAINO, A; CROSS, K. L et al.Journal of food composition and analysis (Print). 2010, Vol 23, Num 2, pp 166-174, issn 0889-1575, 9 p.Article