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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

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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

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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

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

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. (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

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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

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. 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

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): 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

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predictions of baking volume using large deformation rheological properties. J. Cereal Sci. 47 :292–301. Salmanowicz B.P. Comparison of predictions of baking volume using large deformation

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acid-alkaline process . Fd Chem. , 112 , 112 – 119 . S athivel , S. & B echtel , P.J. ( 2008 ): A comparison of physical and rheological properties of arrowtooth flounder protein made using

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