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55篇 您的检索式：作者名="HAROS C M"

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	题名	作者	年代	出处	被引量
1	显示文摘	Jimenez de Haro M C Perez-Rodriguez J L Poyato J	2005	Applied Clay Science2005，30，1：	1
2	Absorption kinetics of sulfur dioxide in flint corn during steeping 显示文摘	HAROS C M AGUERRE R J SUAREZ C	2001	LWT-Food Science and Technology2001，34，5：	1
3	Modeling sulfur dioxide uptake in dent corn during steeping显示文摘	HAROS C M AGUERRE R J SUAREZ C	2005	LWT-Food Science and Technology2005，38，4：	1
4	Effeet of chemical pretreatment and lactic acid on the rate of water absorption and starch yield on corn wet- milling显示文摘	HAROS M SUAREZ C	1999	Cereal Chemistry1999，76，5：	1
5	Effect of different carbohydrases on fresh bread texture and bread staling显示文摘	Haros M Rosell C M Benedito C	2002	European Food Research and Technology2002，215，5：	1
6	The vaccine adjuvant monophosphoryl lipid A as a TRIF -biased agonist of TLR4 显示文摘	Mata - Haro V Cekic C Martin M	2007	Science2007，316，5831：	1
7	Fertilizer standards for controlling groundwater nitrate pollution from agriculture:El Salobral-Los Llanos case study,Spain显示文摘	Pena Haro S Llopis Albert C Pulido Velazquez M	2010	Journal of Hydrology2010，392，：	1
8	Prepa-ration of mullite ceramics from coprecipitated aluminum hydroxide and kaolinite using hexamethylenediamine显示文摘	Pascual J Zapatero J Haro M C J	2000	Journal of the American Ceramic Society2000，83，11：	1
9	Effect of Drying, Initial Moisture and Variety in Corn Wet Milling显示文摘	Haros M Srarez C	1998	Food Engineering Chemistry1998，，34：	1
10	Effect of steeping corn with lactic acid on starch properties 显示文摘	Haros M Perez O E Rosell C M	2004	Cereal Chemistry2004，81，1：	1
11	Stability of a carbon gel electrode when used for the electro-assisted removal ofions from brackish water显示文摘	Haro M Rasines G Macias C	2011	Carbon2011，49，12：	1
12	Effect of differentcarbohydrases on fresh bread texture and bread staling显示文摘	Haros M Rosell C M Benedito C	2002	European Food Research Technology2002，215，5：	1
13	The influence of exchangeable cation on thermal behaviour of ground vermiculite显示文摘	Jimenez de Haro M C Perez Maqueda L A Stepkowska E T	2003	J Therm Anal Calo- rime2003，71，3：	1
14	Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab显示文摘	Rosell C M Collar C Haros M	2007	Food Hydrocolloids2007，21，：	1
15	Effect of different carbohydrases on fresh bread texture and bread staling 显示文摘	Haros M Rosell CM Benedito C	2002	European Food Research and Technology2002，215，：	1
16	Starch hydrolyzing enzymes for retarding the staling of rice bread显示文摘	GUJRAL H S HAROS M ROSELL C M	2003	Cereal Chemistry2003，80，：	1
17	Effect of steeping time on the starch properties from ground whole corn显示文摘	PEREZ O E HAROS M SUAREZ C	2003	Journal of Food Engineering2003，60，3：	1
18	Assessment of hydrocol loid effects on the thermo mechanical properties of wheat using the Mixolab显示文摘	Rosell C M Collar C N Haros M N		0，，21：	1
19	Effect of steeping corn with lactic acid on starch properties 显示文摘	Haros M Perez O E Rosell C M	2004	Cereal Chemistry2004，81，1：	1
20	Effect of drying,initial moisture and vari- ety in corn wet milling显示文摘	Haros M Suarez C	1997	J Food Eng1997，34，：	1

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