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(Rheology, rheometry) . Veszprémi Egyetemi Kiadó, Veszprém, Hungary, pp. 91 – 119 . V OZÁRY , E. , K RISÁN , Á.O. & C SIMA , G Y. ( 2011 ): Rheological properties of gummy

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Acta Alimentaria
Authors: N. Khantisophon, D. Montet, G. Loiseau, S. Rakshit, W. Stevens, and R. Ray

granules with rheological properties of cooked pastes. Fd Microstruct. , 1 , 13–24. Bagley E.B. Correlation of microscopic structure of corn starch granules with rheological

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Acta Alimentaria
Authors: Sz. Szélpál, Zs. Kohány, E. Fogarassy, I. Galambos, A. Koris, J. Csanádi, Gy. Vatai, and C. Hodúr

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

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properties of whey proteins. Fd Technol. Biotechnol. , 40 , 145-157. Influence of tribomechanical micronisation on the rheological properties of whey proteins. Fd Technol. Biotechnol

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.H. ( 2009 ): Importance of extensional rheological properties on fiber-enriched corn extrudates . J. Cereal Sci. , 50 , 227 – 234 . Ponomarev , D

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Grausgruber H, Schöggl G, Ruckenbauer P (2002) Investigation on the validity of the micro-extensograph method to measure rheological properties of wheat dough. Eur Food Res Technol 214:79–82. Ruckenbauer P

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. , Sodhi , S.N. & Gill , S.B. ( 2003 ): Morphological, thermal and rheological properties of starches from different botanical sources: A review . Food Chem. , 81 , 219 – 231

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Tóth Á. — Sipos P. — Győri Z.: 2006b. Alveograph analysis of the rheological properties of winter wheat ( Triticum aestivum L. ) varieties. — Növénytermelés vol. 55 no. 1–2 3–13 pp. Győri Z

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. Khatkar , B.S. , Bell , A.E. & Schofield , J.D. ( 1995 ): The dynamic rheological properties of gluten and gluten sub–fractions from wheats of good and poor bread making quality . J. Cereal Sci., 22 , 29 – 44

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.I. , Gadallah , M.G.E. & Sorour , A.M. ( 2012 ): Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality . Ann. Agric. Sci. , 57 , 19 – 27

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