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performance of fresh concrete and it also affects the mechanical and durability properties of concrete. To make the concrete perform better in mechanical and durability aspects the w/c ratio should be less, but it may affect its rheological property [ 2

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Cereal Research Communications
Authors: T. Abonyi, S. Tömösközi, M. Budai, Sz. Gergely, É. Scholz, D. Lásztity, and R. Lásztity

Lásztity, R. 1969. The role of disulfide bonds in the development of the rheological properties of gluten. Periodica Polyt. Chem. Eng. (Budapest) 13 :239–248. Lásztity R. The role of

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, W.M. (1999): Exopolysaccharides produced by Lactococcus lactis : from genetic engineering to improved rheological properties. Antonie van Leeuwenhoek , 76 , 357–365. Vos W

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2007 30 1681 1703 Pedersen, L., Jorgensen, J.L. 2007. Variation in rheological properties of gluten from three biscuit

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Acta Alimentaria
Authors: J. Dziuba, P. Minkiewicz, M. Darewicz, H. Mioduszewska, and Z. Dziuba

Van Hekken, D. L. & Strange, E. D. (1994): Rheological properties and microstructure of dephosphorylated whole casein rennet gels. J. Dairy Sci. , 77 , 907-916. Rheological properties and microstructure of dephosphorylated

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L.) gluten proteins and dough rheological properties. Euphytica 143 :169–177. Jouve N. Relationship between common wheat (Triticum aestivum L.) gluten proteins and dough

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): Reološke osobine kozjeg i kravljeg mlijeka tijekom skladištenja. (Rheological properties of goats and cows milk during storage.) Mljekarstvo , 48 , 75-86. Reološke osobine kozjeg i kravljeg mlijeka tijekom skladištenja

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, I.N. (2004): Isolation, structural features and rheological properties of water-extractable β-glucans from different Greek barley cultivars. J. Sci. Fd Agric. , 84 , 1170–1178. Papadoyannis I

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Doxastakis, G., Zafiriadis, I., Irakli, M., Marlani, H., Tananaki, C. 2002. Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chemistry 77 :219

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, N. P. , Burin , V.M. & Bordignon-Luiz , M.T. ( 2012 ): Effect of microbial transgutaminase on functional and rheological properties of ice cream with different fat contents . LWT — Food Sci. Technol. , 48 , 224 – 230

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