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

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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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-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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. 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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, 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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, O.N. , Henriksson , A. , Vasiljevic , T. & Shah , N.P. ( 2007 ): Rheological properties and sensory characteristics of set-type soy yogurt . J. Agr. Food Chem. , 55 , 9868 – 9876

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