Food and Bioproducts Processing: Transactions of the Institutions of Chemical Engineers, Part C: Editorial

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Anon

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Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C | 2001年 / 79卷 / 02期

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D O I：

10.1205/096030801750286113

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共 11 条

[1] Food and Bioproducts Processing - Transactions of the Institution of of Chemical Engineers, Part C: Editorial
Anon
Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C, 2002, 80 (03):
[2] Food and Bioproducts Processing: Transactions of The Institution of Chemical Engineers. Editorial
Holdsworth, D.
Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C, 2000, 78 (04):
[3] Institution of of Chemical Engineers, Part C: Editorial
Anon
Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C, 2002, 80 (04):
[4] Advanced applications of chemical engineering principles in food processing - Editorial
Chen, XD
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION, 2001, 40 (04) : 309 - 309
[5] Editorial: Chemical and biological changes of polyphenols caused by food thermal processing
Zhang, Ying
Liu, Huilin
FRONTIERS IN NUTRITION, 2022, 9
[6] Proceedings of the Institution of Mechanical Engineers, Part C: Journal of Mechanical Engineering Science: Guest Editorial
Chew, John
Robins, Alan
Proceedings of the Institution of Mechanical Engineers, Part C: Journal of Mechanical Engineering Science, 2010, 224 (03)
[7] Editorial: Chemical composition, processing, and health-promoting potential of unconventional food plants
Valente, Maria Anete Santana
Oliveira, Daniela da Silva
Batista, Angela Giovana
Della Lucia, Ceres Mattos
Cardoso, Leandro de Morais
FRONTIERS IN NUTRITION, 2024, 11
[8] Erratum: Effect of measurement method and moisture content on wheat kernal density measurement (Food and Bioproducts Processing (2000) 78:C4 (179-186))
Fang, C.
Campbell, G.M.
Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C, 2001, 79 (01):
[9] Editorial: Physical-chemical interactions and composition-structure-property modifications during processing: Food quality, nutrition, and health
Xia, Qiang
Green, Brain D.
Liu, Zhonghua
FRONTIERS IN NUTRITION, 2022, 9
[10] Comment on “Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology [M.M. Bueno, R.C.S. Thys and R.C. Rodrigues (2016), Food and Bioprocess Technology, 9(9), 1598–1611]”
Aaron Lerner
T. Matthias
Food and Bioprocess Technology, 2016, 9 : 2125 - 2126

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