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175 results on '"Keshavan, A."'

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1. Environmental Issues in Food Engineering

2. An Engineering View of the Fate of Food in the Gastrointestinal Tract (GIT)

3. Thermal Processing of Foods

4. Elements of Heat Transfer

5. Elements of Mass Transfer

6. Phase and Reaction Equilibrium, and Phase Transitions

7. Elements of Fluid Flow

8. Reaction Kinetics

9. Mass and Energy Balances

10. A Selection of Engineering Methodologies for Food Product Realisation

12. Finite-Time Formation Convergence of Vision-Based Nonholonomic Systems Without Explicit Communication

14. Nanomaterials and Neutrophils

15. Schizophrenia

21. Hemianopic Alexia

23. Dataflow Graph Partitioning for Optimal Spatio-Temporal Computation on a Coarse Grain Reconfigurable Architecture

24. Compiling Techniques for Coarse Grained Runtime Reconfigurable Architectures

27. Framework for Enabling Highly Available Distributed Applications for Utility Computing

29. Schizophrenia

31. Sensory and Oral Processing of Semisolid Foods

32. Rheological Properties of Yogurt: Effects of Ingredients, Processing and Handling

33. Using Human Whole Saliva to Better Understand the Influences of Yogurt Rheological and Tribological Behaviors on Their Sensory Texture

34. Relationships Among Acid Milk Gel Sensory, Rheological, and Tribological Behaviors

35. The Impact of Formulation on the Rheological, Tribological, and Microstructural Properties of Acid Milk Gels

36. Relationships Among Semisolid Food Microstructures, Rheological Behaviors, and Sensory Attributes

37. Structuring Semisolid Foods

38. LAOS (Large Amplitude Oscillatory Shear) Applications for Semisolid Foods

39. Overview: Semisolid Foods

40. Semisolid Food Tribology

41. Rheological Testing for Semisolid Foods: Traditional Rheometry

42. Introduction: Measuring Rheological Properties of Foods

43. Laws and Regulations of Traditional Foods: Past, Present and Future

44. Safety, Nutrition and Functionality of the Traditional Foods

45. Mediterranean Foods and Human Health

46. Indian Traditional Foods: Preparation, Processing and Nutrition

47. Chinese Traditional Foods: Preparation and Processing

48. Traditional Foods, Sensory Excitements and Pleasure

49. Traditional Foods: Overview

50. Traditional Foods in Maghreb: Production and Research Progress

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