Article
Publicly Available
Frontmatter
Published/Copyright:
July 16, 2021
Published Online: 2021-07-16
© 2021 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Frontmatter
- Articles
- Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios
- Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS
- Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying
- Analysis of environmental factors for production of green raisins in Liang-fang
- Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment
- Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves
- Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior
- Recovery of lactose from aqueous solution by application of ultrasound through millichannel
Articles in the same Issue
- Frontmatter
- Articles
- Characteristics of gluten-free potato dough and bread with different potato starch-protein ratios
- Process optimization of chili flavor beef tallow and analysis of its volatile compounds by GC-IMS
- Impacts of different blanching pretreatments on the quality of dried potato chips and fried potato crisps undergoing heat pump drying
- Analysis of environmental factors for production of green raisins in Liang-fang
- Differences between retort distillation and double distillation in cherry spirits with double-kettle equipment
- Effects of different drying methods on the chemical, nutritional and colour of yerba mate (Ilex paraguariensis) leaves
- Effects of composition, temperature and shear rate on chocolate milk rheology: an empirical modeling approach incorporating yield behavior
- Recovery of lactose from aqueous solution by application of ultrasound through millichannel
