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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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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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. (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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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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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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. 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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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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. 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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