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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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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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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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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

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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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.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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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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