"Textural properties" trang 1 - tải miễn phí từ tailieuXANH
Assessment of textural properties of Kalakand sold in Parbhani district

Assessment of textural properties of Kalakand sold in Parbhani district
7    40    0
Physicochemical, cooking and textural properties of different genotypes of paddy

Physicochemical, cooking and textural properties of different genotypes of paddy
7    75    0
Importance of WPC 70 and calcium caseinate on sensory and textural properties of milk fermented with L. rhamnosus

Importance of WPC 70 and calcium caseinate on sensory and textural properties of milk fermented with L. rhamnosus
12    69    0
Effect of whey protein concentrates (WPC) on microbial and textural evaluation of foxtail and finger millet papad

Effect of whey protein concentrates (WPC) on microbial and textural evaluation of foxtail and finger millet papad
8    37    1
Tensile properties of cooked meat sausages and their correlation with textureprofile analysis (TPA) parameters and physico-chemical characteristics

Tensile properties of cooked meat sausages and their correlation with textureprofile analysis (TPA) parameters and physico-chemical characteristics
7    97    1
Effect of extrusion parameters on textural properties of parboiled rice based bittergourd and water chestnut blended extrudates

Effect of extrusion parameters on textural properties of parboiled rice based bittergourd and water chestnut blended extrudates
9    66    2
Development of model for extrusion cooking based on textural properties of extrudate prepared from rice broken and pigeon pea dal broken flour blends

Development of model for extrusion cooking based on textural properties of extrudate prepared from rice broken and pigeon pea dal broken flour blends
16    45    0
Effect of addition of roselle seed flour on color and textural properties of cookies

Effect of addition of roselle seed flour on color and textural properties of cookies
12    93    3
Evaluation of physical and textural properties of cookies prepared from pearl millet flour

Evaluation of physical and textural properties of cookies prepared from pearl millet flour
10    51    0
Effect of extrusion process parameters on textural properties of maize-millet based soy fortified extruded product

Effect of extrusion process parameters on textural properties of maize-millet based soy fortified extruded product
10    79    1
Study on quantifying and correlating the texture profile of a Khoa based KajuKatli with its moisture content during storage

Study on quantifying and correlating the texture profile of a Khoa based KajuKatli with its moisture content during storage
6    37    1
Microstructure and textural properties of Kareish cheese manufactured by various ways

Microstructure and textural properties of Kareish cheese manufactured by various ways
7    35    1
Effect of ultrasound treatment on physicochemical and functional properties of cassava starch

Effect of ultrasound treatment on physicochemical and functional properties of cassava starch
14    94    0
Study of textural and instrumental colour characteristics of khoa developed using milk solids

Study of textural and instrumental colour characteristics of khoa developed using milk solids
5    86    3
Physicochemical, textural and organoleptic characteristics of west african stiff dough ‘amala’ made from soaked and unsoaked cocoyam flour

Physicochemical, textural and organoleptic characteristics of west african stiff dough ‘amala’ made from soaked and unsoaked cocoyam flour
5    77    1
Hydro-isomerization of n-dodecane on Pt–La/Beta catalyst for the production of high quality bio-jet fuel: Effect of La addition

Hydro-isomerization of n-dodecane on Pt–La/Beta catalyst for the production of high quality bio-jet fuel: Effect of La addition
7    7    1
Synthesis and characterization of carbon nanomaterials functionalized by direct treatment with sulfonating agents

Synthesis and characterization of carbon nanomaterials functionalized by direct treatment with sulfonating agents
11    5    1
Shelf life studies of reduced-fat paneer prepared using GDL as an acidulant

Shelf life studies of reduced-fat paneer prepared using GDL as an acidulant
16    51    0
Preparation of β -carotene enriched pearl millet based cookies

Preparation of β -carotene enriched pearl millet based cookies
7    68    0
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