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Цветелин Теодосиев Десев

Тип Оригинално заглавие Оригинален език Година Място на публикуване ISBN/ISSN Съавторство Интернет адрес
Статия Techniques to successfully measure steady shear viscosity of mozzarella cheese английски 2014 Techniques to successfully measure steady shear viscosity of mozzarella cheese. International Food Technology 14th Annual Meeting, New Orleans, LA USA. Sharma, P., P. Munro, G. Gillies, P. Wiles, M. Golding, B. James, P. Janssen
Статия Impact of steaming conditions on the structure and on the properties of bread crust in the case of a crispy rolls. английски 2011 11th International Congress on Engineering and Food ICEF “Food Process Engineering in a Changing World” – Athens, Greece. Proceedings vol.I, pp.199-201 ISBN 978-960-89789-3-5 Le-Bail A, Rossana del Carmen Altamirano Fortoul, Rosell C, Leray D, Lucas T, Chevallier S, Jury V
Статия Impact of baking conditions on crust structure and properties английски 2011 6th International CIGR Technical Symposium “Towards a sustainable food chain” – Nantes, France. Proceedings pp. 69 ISBN 978-2-7466-3203-5 Le-Bail A, Rossana del Carmen Altamirano Fortoul, Rosell C, Leray D, Lucas T, Chevallier S, Jury V
Статия Functional components in Bulgarian herbs and possibilities for usage in bread making английски 2011 6th International CIGR Technical Symposium “Towards a sustainable food chain” – Nantes, France. Proceedings pp. 92 ISBN 978-2-7466-3203-6 Krasteva A, Baeva M, Gogova T, Yovchev A.
Статия A study of stage aeration in continuous rotor- stator mixer: Part I. Mixing and Power Characteristics английски 2011 6th International CIGR Technical Symposium “Towards a sustainable food chain” – Nantes, France. Proceedings pp. 165 ISBN 978-2-7466-3203-7 Yankov S, Krasteva A
Статия A study of stage aeration in continuous rotor- stator mixer: Part II. Effect of flow characteristics on microstructure of sponge batter whipped in continuous rotor – stator mixer английски 2011 6th International CIGR Technical Symposium “Towards a sustainable food chain” – Nantes, France. Proceedings pp. 93 ISBN 978-2-7466-3203-8 Yankov S, Gogova T
Статия The effect of moisture content on short infrared absorptivity of bread dough английски 2011 Journal of Food Engineering, v.104, Issue 4, p.571-576 Le-Bail A, Leray D, Lucas T, Mariani S, Mottollese G, Jury V
Статия Influence of the amount of steaming during baking on the kinetic of heating and on selected quality attributes of bread английски 2011 Journal of Food Engineering, v.105, Issue 2, p.379-385 LEBAIL A, Jury V
Статия Etudes sur les param?tres de cong?lation appliqu?s sur la p?te crue, non ferment?e, enrechie de farine de topinambour френски 2010 International Scientific conference “Food Science, Engineering and Technologies 2010”, Journal of Scientific Works of UFT, vol.LVII, Issue 1, p. 639 – 643 ISSN 0477-0250 Krasteva A, Baeva M, Gogova T
Статия Effect of baking conditions on crust coloration and acrylamide formation during baking of white bread английски 2010 2nd MoniQA International conference “Emerging and persisting food hazards: Analytical challenges and socio-economic impact” – Krakow, Poland, Proceedings vol.I, pp. 77 ISBN 978-3-9501610-7-6 LEBAIL A, Jury V, Keramat J., Prost C., Lalane V