Author:
Alamprese Cristina,Cigarini Massimo,Brutti Andrea
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference22 articles.
1. Foaming, gelling and rheological properties of egg albumen as affected by the housing system and the age of laying hens;Alamprese;International Journal of Food Science and Technology,2012
2. Modeling the consistency coefficient and flow-behavior index of tomato pastes;Alamprese;Industrie Alimentari,2001
3. The change of apparent viscosity of liquid whole egg during ohmic and conventional heating;Bozkurt;Journal of Food Process Engineering,2012
4. Pasteurization of liquid eggs;CFR,2012
5. Status and trends of novel thermal and non-thermal technologies for fluid foods;Cullen,2012
Cited by
22 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献