Devitrification of the Amorphousfractions of Starch During Gelatinisation

Colloid Electrical Double Layer7

Nano-Emulsion Formation by Emulsion Phase Inversion

Structure of Concentrated Nanoemulsions

Principles and Practices _FAO 2001

Survival of Microorganisms in High Pressure Treated Minced Meat During Chilled Storage and in GI Tract 2

High Pressure Differantial Scanning Calorimetry

Effects of Combined Shear and Thermal Forces on M. Lacticum

BE Systems a.processes From GEA WS in Wineries En

AJMR- 20 September, 2012 Issue