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Published/Copyright:
March 15, 2021
Published Online: 2021-03-15
© 2021 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Articles
- Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels
- Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice
- Investigation of nitrogen purging prior to UV treatment on quality of milk
- Increase of mass transfer rates during osmotic dehydration of apples by application of moderate electric field
- Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier
- Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural
- Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts
- Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”
Articles in the same Issue
- Frontmatter
- Articles
- Effect of enzymatic hydrolysis on the formation and structural properties of peanut protein gels
- Effect of varietal differences on the oral processing behavior and bolus properties of cooked rice
- Investigation of nitrogen purging prior to UV treatment on quality of milk
- Increase of mass transfer rates during osmotic dehydration of apples by application of moderate electric field
- Mathematical model of high-temperature tube-shaped pasta drying in a conveyer belt drier
- Effects of pulsed electric fields on sour cherry juice properties and formations of furfural and hydroxymethylfurfural
- Physicochemical analysis, proteolysis activity and exopolysaccharides production of herbal yogurt fortified with plant extracts
- Effects of amount of added water on red yeast rice production using Korean soft rice variety “Hangaru”
