Results of search for 'ccl=au:"Staff Article"' › BCAS Central Library catalog

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	1.	No cover image available Rennet Containing 100, Chymosin Increases Cheese Quality and Yield:New process optimizes extraction of chymosin from calves,leading to improved rennet product by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available Hydrocolloid Functions to Improve Stability of MIcrowavable Foods:The unique properties of cellulose gel aid in the formulation of food products suitable for microwave cooking by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available Continuous Fermantor Produces Natural Flavor Enhancers for Foods and Pet Food:25,000 - liter fermentor overcomes drawbacks of other fermentation processes to yield high - quality,yeast - quality,yeast - based flavor enhancers by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: July 1989 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	4.	No cover image available Applications of Aspartame in Baking by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	5.	No cover image available Production and Potential Food Applications of Cyclodextrins:Cyclic molecules that have been derived enzymatically from starch can encapsulate flavors and other molecules for use in many new applications by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	6.	No cover image available Introducing New Line of Cold Water - Swelling Starches:Two natural and three modified starches combine the convenience of instant viscosity and the texture,appearance,and tolerance of cook - up starches by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	7.	No cover image available Computers Tell by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1988 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	8.	No cover image available Crystalline Fructose:A Breakthrough in Com Sweetener Process Technology:Crystalline fructose can partially replace dry sugar in many processed foods to improve product properties by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1987 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	9.	No cover image available New Technical Center Makes Its Debut:McCormick's remodeled technical center features the latest in computerized systems and promises more efficient performance of R&D functions by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1987 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	10.	No cover image available Market - Directed Product Development - The PPF Approach by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: January 1987 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	11.	No cover image available Keebler Opens New Product and Process Development Center by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: February 1987 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	12.	No cover image available Technical Centers Expand Product Development Capabilites:Extrusion,confectionery products,and experimental foods centers provide equipment and expertise needed in product development by Staff Article Material type: Text; Format: print ; Literary form: Not fiction Publication details: March 1987 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

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Your search returned 12 results.