International Journal of Food Science and Technology

Journal Abbreviation: INT J FOOD SCI TECH
ISSN: 0950-5423
Publisher: Wiley-Blackwell

Publications (3)

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Types of publications

Journal article
Unpublished / Preprint

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Abstract

Rheological evaluation of wheat dough treated with ozone and ambient air during kneading and dough formation (2022) Moll S, Zettel V, Delgado A, Hitzmann B Journal article The initial stage of high-pressure induced β-lactoglobulin aggregation: The long-run simulation (2011) Baars A, Delgado A, Reznikov G Journal article, Original article A numerical approach revealing the impact of rheological properties on mouthfeel caused by food (2007) Mathmann K, Kowalczyk W, Petermeier H, Baars A, Eberhard M, Delgado A Journal article, Original article