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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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-Garawany , G.A. & Abd EL SALAM. M.H. ( 2005 ): Preparation and rheological properties of a dairy dessert based on whey protein/potato starch . Food Chem., 91 , 261 – 267

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.H. , Daniels , D.G.H. , Fisher , N. 1979 . The composition, rheological properties and breadmaking behavior of stored flours . J. Sci. Food Agric. 30 : 1111 – 1122 . Bekes , F

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, P.J. , Monaghan , J.M. , Evans , E.J. , Shewry , P.R. , McGrath , S.P. 1999 b. Variation in the breadmaking quality and rheological properties of wheat in relation to sulphur nutrition under field conditions . J. Cereal Sci . 30 : 19 – 31

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. Bienvenue , A. , Jiménez-Flores , R. & Singh , H. ( 2003 ): Rheological properties of concentrated skim milk: importance of soluble minerals in the changes in viscosity during storage . J. Dairy Sci. , 86 , 3813 – 3821

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. ( 2016 ): Ultrasound assisted extraction of apricot kernel oil: Effects on functional and rheological properties . J. Food Process Eng. , 40 ( 3 ), e12439 . G rundy , S

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. Influence of high M r glutenin subunits on glutenin polymers and rheological properties of glutens and gluten sub-fractions of near-isogenic lines of wheat Sicco. J. Cereal Sci. 19:231–241. Marchylo B

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Acta Alimentaria
Authors: N. Parunović, M. Petrović, V. Matekalo-Sverak, D. Radojković, D. Vranić, and Č. Radović

Daza A., Menoyo, D., Olivares, A., Cordero, G. & López-Bote, C.J. (2007): Effect of Iberian pig feeding system on tissue fatty-acid composition and backfat rheological properties. J. Anim. Feed Sci. , 16 , 408

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Orvosi Hetilap
Authors: Edit Székely, Gyöngyi Tasnádi, Klára Szentmihályi, Andrea Almási, Márta Bor, János Fehér, and Anna Blázovics

rheologic properties. Free Rad. Biol. Med., 1998, 24 , 102–110. Meiselman H. Effect of superoxide anions on red blood cell rheologic properties Free Rad

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.R. 1997. Rheological properties of monomeric and polymeric forms of C-Hordein, a sulphur-poor prolamin of barley. J. Cereal. Sci. 29 :233–236. Shewry P.R. Rheological properties of

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