UB Paderborn / Katalog / Suche / in CDI

Extrusion of Foods

Harper, Judson M.

1, 1981

Volltextzugriff (PDF)

The technology of extrusion cooking

Trends in food science & technology, 1994-06, Vol.5 (6), p.209-210

Harper, Judson M.

1994

Volltextzugriff (PDF)

FOOD SAFETY HAZARDS ASSOCIATED WITH SCHOOL FOOD SERVICE DELIVERY SYSTEMS

Journal of food science, 1978-03, Vol.43 (2), p.453-456

1978

Volltextzugriff (PDF)

Consumption and plate waste of menu items served in the National School Lunch Program

Journal of the American Dietetic Association, 1978-10, Vol.73 (4), p.395-400

1978

Volltextzugriff (PDF)

Effects of Extrusion Processing on Nutrients

Nutritional Evaluation of Food Processing, p.365-391

Volltextzugriff (PDF)

EXTRUDER NOT PREREQUISITE FOR TEXTURE FORMATION

Journal of food science, 1979-05, Vol.44 (3), p.ii-ii

Harper, Judson M.

1979

Volltextzugriff (PDF)

Production of nutritious precooked foods in developing countries by low-cost extrusion technology

Food reviews international, 1985, Vol.1 (1), p.27-97

1985

Volltextzugriff (PDF)

Food Science: Comparison of Relative Energy Costs of Village-Prepared and Centrally Processed Weaning Foods

Food and nutrition bulletin, 1985-12, Vol.7 (4), p.1-7

1985

Volltextzugriff (PDF)

A Simplified Procedure for Calculating Amino-Acid Scores of Blended Foods or Dietary Patterns

Food and nutrition bulletin, 1985-12, Vol.7 (4), p.1-10

1985

Volltextzugriff (PDF)

Food Extrusion

Extrusion of Foods, 1981, p.1-6

Harper, Judson M.

1, 1981

Volltextzugriff (PDF)

Residence Time Distribution and Strain

Extrusion of Foods, 1981, p.93-106

Harper, Judson M.

1, 1981

Volltextzugriff (PDF)

Extrusion Models

Extrusion of Foods, 1981, p.47-92

Harper, Judson M.

1, 1981

Volltextzugriff (PDF)

The Food Extruder

Extrusion of Foods, 1981, p.7-20

Harper, Judson M.

1, 1981

Volltextzugriff (PDF)

Extrusion Equipment

Extrusion of Foods, 1981, p.127-164

Harper, Judson M.

1, 1981

Volltextzugriff (PDF)

Extrusion Measurements and Experimentation

Extrusion of Foods, 1981, p.107-126

Harper, Judson M.

1, 1981

Volltextzugriff (PDF)

Dough Rheology

Extrusion of Foods, 1981, p.21-46

Harper, Judson M.

1, 1981

Volltextzugriff (PDF)

Extrusion Operations

Extrusion of Foods, 1981, p.165-186

Harper, Judson M.

1, 1981

Volltextzugriff (PDF)

The technology of extrusion cooking: edited by N.D. Frame, Blackie, 1994. £65.00 (xi + 253 pages) ISBN 0 7514 0090 4

Trends in Food Science & Technology, 1994, Vol.5 (6), p.209-210

Harper, Judson M.

1994

Volltextzugriff (PDF)

MODELING A FORMING FOODS EXTRUDER

Journal of food science, 1974-11, Vol.39 (6), p.1099-1104

1974

Volltextzugriff (PDF)

Pretreatment of cellulosic wastes to increase enzyme reactivity

Biotechnology and bioengineering, 1977-03, Vol.19 (3), p.323-336

1977

Volltextzugriff (PDF)

MONTE CARLO SIMULATION OF NUTRIENT BASED SERVING SIZES OF FOOD

Journal of food processing and preservation, 1978-05, Vol.2 (3), p.155-174

1978

Volltextzugriff (PDF)

MONTE CARLO SIMULATION OF NUTRIENT BASED SERVING SIZES OF FOOD1

Journal of food processing and preservation, 1978-05, Vol.2 (3), p.155-174

1978

Volltextzugriff (PDF)

Nutrition vs. Waste in School Menus

FoodReview (Washington, D.C.), 1980-03, Vol.NFR 09 (1), p.32-34

1482, 1980

Volltextzugriff (PDF)

Alternative Menus for Schools

FoodReview (Washington, D.C.), 1979-12, Vol.NFR 08 (1), p.34-36

1482, 1979

Volltextzugriff (PDF)

AVAILABLE LYSINE IN HEATED FORTIFIED RICE MEAL

Journal of food science, 1978-07, Vol.43 (4), p.1106-1108

1978

Volltextzugriff (PDF)

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Extrusion of Foods

The technology of extrusion cooking

FOOD SAFETY HAZARDS ASSOCIATED WITH SCHOOL FOOD SERVICE DELIVERY SYSTEMS

Consumption and plate waste of menu items served in the National School Lunch Program

Effects of Extrusion Processing on Nutrients

EXTRUDER NOT PREREQUISITE FOR TEXTURE FORMATION

Production of nutritious precooked foods in developing countries by low-cost extrusion technology

Food Science: Comparison of Relative Energy Costs of Village-Prepared and Centrally Processed Weaning Foods

A Simplified Procedure for Calculating Amino-Acid Scores of Blended Foods or Dietary Patterns

Food Extrusion

Residence Time Distribution and Strain

Extrusion Models

The Food Extruder

Extrusion Equipment

Extrusion Measurements and Experimentation

Dough Rheology

Extrusion Operations

The technology of extrusion cooking: edited by N.D. Frame, Blackie, 1994. £65.00 (xi + 253 pages) ISBN 0 7514 0090 4

MODELING A FORMING FOODS EXTRUDER

Pretreatment of cellulosic wastes to increase enzyme reactivity

MONTE CARLO SIMULATION OF NUTRIENT BASED SERVING SIZES OF FOOD

MONTE CARLO SIMULATION OF NUTRIENT BASED SERVING SIZES OF FOOD1

Nutrition vs. Waste in School Menus

Alternative Menus for Schools

AVAILABLE LYSINE IN HEATED FORTIFIED RICE MEAL

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