Search Results

You are looking at 61 - 70 of 169 items for :

  • "rheological properties" x
  • Refine by Access: All Content x
Clear All
Acta Alimentaria
Authors: M. Tomczyńska-Mleko, W. Gustaw, T. Piersiak, K. Terpiłowski, B. Sołowiej, M. Wesołowska-Trojanowska, and S. Mleko

Gustaw , W. (2008): Production and rheological properties of whey protein-polysaccharide mixed (composites) gels. Acta Alimentaria, 37 , 359–365. Gustaw W. Production and rheological

Restricted access
Cereal Research Communications
Authors: D. Horvat, N. Ðukić, D. Magdić, J. Mastilović, G. Šimić, A. Torbica, and D. Živančev

., Bernardo, A., Soler, C., Jouve, N. 2005. Relationship between common wheat ( Tritucum aestivum L.) gluten proteins and dough rheological properties - Gluten proteins and rheological properties in wheat. Euphytica 143 :169

Restricted access

control systems: Fuzzy logic controller, Part I and II , IEEE T. Syst. Man Cyb. , 20 , 404 – 435 . MOHAN RAO , V.N. & Q uintero , X. ( 2005 ): Rheological properties of solid foods . -in: RAO

Restricted access

their effect on rheological properties . Food Chemistry. 77 . 2 : 219 – 227 . 2. Kiss Á. : 1968 . Tritikálé a homok új gabonája . Mezőgazdasági Kiadó

Restricted access

Adapa, S., Dingeldein, H., Schmidt, K.A. & Herald, T.J. (2000): Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers. J. Dairy Sci., 83, 2224

Restricted access

Yun, J. J., Hsieh, L. Y., Barbano, M. D. & Kindstedt, S. P. (1994): Draw pH and storage affect rheological properties of Mozzarella cheese. J. Fd. Sci. , 59 , 1302-1304. Draw pH and storage affect rheological properties of

Restricted access
Acta Alimentaria
Authors: T. Gelencsér, R. Juhász, M. Hódsági, Sz. Gergely, and A. Salgó

. Hagenimana, A., Pu, P. & Ding, X. (2005): Study of thermal and rheological properties of native rice starches and their corresponding mixtures. Fd Res. Int. , 38 , 257–266. Ding X

Restricted access

. (2005): Relationship between common wheat ( Triticum aestivum L.) gluten proteins and dough rheological properties — Gluten proteins and rheological properties in wheat. Euphytica , 143 , 169–177. Jouve N

Restricted access

. Karsheva , M. , Paskov , R. , Tropcheva , R. , Georgieva , R. , Danova , S. ( 2013 ): Physicochemical parameters and rheological properties of yoghurts during the storage . J. Chem. Tech. Metallurgy , 48 , 483 – 488

Restricted access

): Influence of temperature and concentration on rheological properties of Caja juice ( Spondia mombin , L.). In EUROTHERM 77 Heat and Mass Transfer in Food Processing , Edizioni ETS, vol. 1. Parma, Italy, pp. 65

Restricted access