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ABOUT JoVE

Overview Leadership Blog JoVE Help Center

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Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

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Testimonials Subscriptions Access Resources Library Advisory Board FAQ

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JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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C Cheftel

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Journal of Agricultural and Food Chemistry|January 1, 1971

Enzymatic solubilization of fish protein concentrate: batch studies applicable to continuous enzyme recycling processesC Cheftel, M Ahern, D I Wang, et al.

Journal of Agricultural and Food Chemistry|July 11, 2000

Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg whiteM D Fernandez-Diaz, L Barsotti, E Dumay, et al.

Journal of Agricultural and Food Chemistry|May 1, 1983

Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysineI Björck, A Noguchi, N G Asp, et al.

Annales De La Nutrition Et De L'Alimentation|January 1, 1978

[Intermediate moisture foods: polysaccharide and protein gels]C Cheftel, M Bousquet-Ricard, G Quayle, et al.

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Search research articles

Showing results (11-20 of 14) with videos related to

Sort By:

Pageof 2

You have reached the last page of results.This site can display upto 14 results.

Journal of Agricultural and Food Chemistry|January 1, 1971

Enzymatic solubilization of fish protein concentrate: batch studies applicable to continuous enzyme recycling processesC Cheftel, M Ahern, D I Wang, et al.

Journal of Agricultural and Food Chemistry|July 11, 2000

Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg whiteM D Fernandez-Diaz, L Barsotti, E Dumay, et al.

Journal of Agricultural and Food Chemistry|May 1, 1983

Protein nutritional value of a biscuit processed by extrusion cooking: effects on available lysineI Björck, A Noguchi, N G Asp, et al.

Annales De La Nutrition Et De L'Alimentation|January 1, 1978

[Intermediate moisture foods: polysaccharide and protein gels]C Cheftel, M Bousquet-Ricard, G Quayle, et al.

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