Stability and Consumer Acceptance of Long-Chain Omega-3 Fatty Acids (Eicosapentaenoic Acid, 20:5, n-3 and Docosahexaenoic Acid, 22:6, n-3) in Cream-Filled Sandwich Cookies
Borneo, R., Kocer, D., Ghai, G., Tepper, B. J., Karwe, M. V.
Published in Journal of food science (01.01.2007)
Published in Journal of food science (01.01.2007)
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Effect of Food Microstructure on Calcium Infusion Under High Pressure
Gosavi, N. S., Polunas, M., Martin, D., Karwe, M. V.
Published in Food engineering reviews (01.03.2021)
Published in Food engineering reviews (01.03.2021)
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Transport in a twin-screw extruder for the processing of polymers
Chiruvella, Raman V., Jaluria, Y., Karwe, M. V., Sernas, V.
Published in Polymer engineering and science (01.05.1996)
Published in Polymer engineering and science (01.05.1996)
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Applications of laser Doppler anemometry in understanding food processing operations
Chandrasekaran, M., Marcroft, H., Bakalis, S., Karwe, M.V.
Published in Trends in food science & technology (01.11.1997)
Published in Trends in food science & technology (01.11.1997)
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Effect of Cysteine Addition on the Volatiles of Extruded Wheat Flour
Riha, William E, Hwang, Chin-Fa, Karwe, Mukund V, Hartman, Thomas G, Ho, Chi-Tang
Published in Journal of agricultural and food chemistry (01.07.1996)
Published in Journal of agricultural and food chemistry (01.07.1996)
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