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57篇 您的检索式：作者名="Muthukumarappan k"

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	题名	作者	年代	出处	被引量
1	Effects of exopoly- saccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese显示文摘	HASSAN A N AWAD S MUTHUKUMARAPPAN K	2005	Journal of Dairy Science2005，88，12：	1
2	Kinetics of nonenzymatic browning in cheddar cheese powder during storage显示文摘	Meral Kilic K Muthukumarappan Sundaram	1997	Journal of Food Processing and Preservation1997，21，：	1
3	Short Communication: Modified Schreiber Test for Evaluation of Mozzarella Cheese Meltability显示文摘	K Muthukumarappan Y-C Wang S Gunasekaran	1992	Journal of Dairy Science1992，82，6：	1
4	Colour degradation and quality parameters of sonicated orange juice using response surface methodology显示文摘	Tiwari B K Muthukumarappan K O'Donnell C P el al	2008	LWT-Food Science and Technology2008，41，10：	1
5	Changes in fianctionality of soy-based extrudates during single-screw extrusion proc- essing显示文摘	Sun Y Muthukumarappan K	2007	International Journal of Food Properties2007，5，2：	1
6	Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice显示文摘	Tiwari B K Muthukumarappan K O'Donnell C P	2009	Innovative Food Science and Emerging Technologies2009，10，2：	1
7	Understanding the Role of Calcium in Functionality of Part Skim Mozzarella Cheese显示文摘	N S Joshi K Muthukumarappan R I Dave	2003	Journal of Dairy Science2003，86，：	1
8	Influence of calcium fortification on sensory, physical and theological characteristics of fruit yogurt 显示文摘	Singh G Muthukumarappan k	2008	Food Science and Technology2008，，41：	1
9	Understanding the role of Calcium in functionality of part skim Mozzarella cheese显示文摘	JOSHI N S MUTHUKUMARAPPAN K DAVE R I	2003	J Dairy Sci2003，86，：	1
10	Effect of Calcium on microstructure and meltability of part skim Mozzarella cheese显示文摘	JOSHI N S MUTHUKUMARAPPAN K DAVE R L	2004	J Dairy Sci2004，87，：	1
11	Textural and rheological properties of processed cheese 显示文摘	Joshi N S Jhala R P Muthukumarappan K	2004	International Journal of Food Properties2004，，7：	1
12	Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice 显示文摘	Tiwari B K O'Donnell C P Muthukumarappan K	2009	LWT-Food Science and Technology2009，42，3：	1
13	Understanding the role of calcium in functionality of part skim Mozzarella cheese显示文摘	JOSHI N S MUTHUKUMARAPPAN K DAVA R I	2003	Journal of Dairy Science2003，86，：	1
14	The role of polymeric micelles on chemical changes ofpretreated corn stover, cellulase structure, and adsorption显示文摘	ECKARD A D MUTHUKUMARAPPAN K GIBBONS W	2014	Bioenergy Research2014，7，1：	1
15	Flow properties of DDGS with varing soluble and mois- ture contents using jenike shear testing 显示文摘	Ganesan V Muthukumarappan K Rosentrater K A	2008	Powder Technology2008，187，2：	1
16	Volumetric Changes in Rice Kernels During Desorption and Adsorption显示文摘	Muthukumarappan K Jindal V K Gunasekaran S	1992	Transactions of the ASAE1992，35，：	1
17	Effect of Calcium on Microstructure and Meltability of Part Skim Mozzarella Cheese显示文摘	JONSHI N S MUTHUKUMARAPPAN K DAVE R I	2004	Journal of Dairy Science2004，87，7：	1
18	Applications of ozone, bacteriocins and irradiation in food processing: a review 显示文摘	MAHAPATRA A K MUTHUKUMARAPPAN K JULSON J L	2006	Crit Rev Food Sei Nutr2006，45，6：	1
19	Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice显示文摘	TIWARI B K ODONNELL C P MUTHUKUMARAPPAN K	2009	LWT-Food Science and Technology2009，，42：	1
20	Physical and flow properties of regular and reduced Fat distillers dried grains with solubles (DDGS)显示文摘	Ganesan V Rosentrater K A Muthukumarappan K	2009	Food and Bioprocess Technology2009，2，2：	1

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