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Research article

First published 2013-2

Effect of baking of sardine ( Sardina pilchardus ) and frying of anchovy ( Engraulis encrasicholus ) in olive and sunflower oil on their quality

Anastasios Zotos, Akylas Kotaras, Emmanouil Mikras

Food Science and Technology International

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Research article

First published 2006-04

Recovery of copper and cobalt from ancient slag

Gülay Bulut

Waste Management & Research: The Journal for a Sustainable Circular Economy

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Research article

First published 1971-04

Pad-Bake Reactions

J.A. Cvculo

Textile Research Journal

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Research article

First published 1989-04

An Investigation of Wool Hydrolysis in Conventional Carbonizing

C. Wang, M.T. Pailthorpe

Textile Research Journal

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Research article

First published 2020-6

Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth,buckwheat,and quinoa flours analyzing microbial load,acidity,and pH

Rosa Carbó, Elena Gordún, Antía Fernández [...]

Food Science and Technology International

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Research article

First published 2020-10

Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars

Patricia Tozatti, Erin J Hopkins, Connie Briggs [...]

Food Science and Technology International

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Research article

First published 1950-02

Stabilization of Casein Fibers by Desamination

R.F. Peterson, R.L. McDowell

Textile Research Journal

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Research article

First published 1987-01

A Study of Wool Carbonizing

Wu Zhao, M.T. Pailthorpe

Textile Research Journal

Free access

Research article

First published 2000

South African Experience with the Use of Red Palm Oil to Improve the Vitamin A Status of Primary Schoolchildren

M. E. van Stuijvenberg, A. J. S. Benadé

Food and Nutrition Bulletin

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Research article

First published 2004-4

Crude electrorefining electrolyte obtained from ICC (Ghatsila,India) copper dust

R. K. Biswas, R. K. Jana

Mineral Processing and Extractive Metallurgy: Transactions of the Institutions of Mining and Metallurgy

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