1.
E. Clubbs Clubbs , T.H. , T.H. Shellhammer Shellhammer, Y ...
File Format: PDF/Adobe Acrobat - View as HTML Instron modulus of corn tortillas treated with pressure. Means with the same superscript are not significantly different (a = 0.05). Error bars represent ± ...
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E. Clubbs Clubbs , T.H. , T.H. Shellhammer Shellhammer, Y ...
File Format: PDF/Adobe Acrobat - View as HTML Instron 5542 Instron Corporation,. Canton, Mass. Ambient conditions. Upwards crosshead speed of. 2mm/min. Tension clamp. Measures stress (MPa), Strain (%), ...
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OSU High Pressure Food Processing Laboratory
We hope our website will serve as a useful resource for you on various aspects of high pressure processing of foods. If you come across some other ...
4.
OSU High Pressure Food Processing Laboratory
Welcome, from The Ohio State University High Pressure Food Processing Lab. Our objective is to contribute to the industrially relevant research for the ...
5.
OSU High Pressure Food Processing Laboratory
Welcome, from The Ohio State University High Pressure Food Processing Lab. Our objective is to contribute to the industrially relevant research for the ...
6.
OSU High Pressure Food Processing Laboratory
We hope our website will serve as a useful resource for you on various aspects of high pressure processing of foods. If you come across some other ...
7.
OSU High Pressure Food Processing Laboratory
We hope our website will serve as a useful resource for you on various aspects of high pressure processing of foods. If you come across some other ...
8.
OSU High Pressure Food Processing Laboratory
Welcome, from The Ohio State University High Pressure Food Processing Lab. Our objective is to contribute to the industrially relevant research for the ...
9.
OSU High Pressure Food Processing Laboratory
High Pressure Processing (HPP) is a method of food processing wherein the food is subjected to ... HPP retains food quality, maintains natural freshness, ...
10.
Proofing condition on the distribution of isoflavones in Soy Bread ...
File Format: PDF/Adobe Acrobat - View as HTML proofing stage was key in the production of more bioavailabile isoflavone aglycones in soy bread. Proofing temperature and duration were important ...
