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Publications by Bram Pareyt

Ingredient Functionality During Foam‐Type Cake Making: A Review

Comprehensive Reviews in Food Science and Food Safety

English

Related publications

Microstructural Analyses to Study Ingredient Functionality, Interactions and Quality in Frozen Foods.

Microscopy and Microanalysis

Instrumentation

English

Enrichment of Fruit Leathers With Berry Press Cake Powder Increase Product Functionality

English

Digital Computor Control : Today a Key Ingredient to Profitable Paper Making

JAPAN TAPPI JOURNAL

English

Whey Proteins: A Potential Ingredient for Food Industry- A Review

Asian Journal of Dairy and Food Research

English

Use of Sludge Waste as Ingredient in Making of Brick

International Journal of Engineering and Technology(UAE)

Chemical Engineering

Environmental Engineering

Computer Science

English

Evaluation of Polanga (Calophyllum Inophyllum) Oil Cake as a Non-Conventional Ingredient in Labeo Rohita (Hamilton, 1822) Fingerling Feed

Indian Journal of Fisheries

Aquatic Science

English

Erratum to : Development of a Foam Making Machine for Snow Melt Control

Journal of the Japanese Society of Snow and Ice

English

A Review of Canola Meal as an Alternative Feed Ingredient for Ducks

Journal of Animal Science and Technology

Molecular Biology

English

Cake Cutting Really Is Not a Piece of Cake

ACM Transactions on Algorithms

English