Works matching DE "BATTERS (Food)"
Results: 66
Thermal Properties of Batter and Crumb Structure of Muffin Incorporated with Persea americana Puree.
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- Journal of Culinary Science & Technology, 2017, v. 15, n. 3, p. 259, doi. 10.1080/15428052.2016.1249041
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- Article
Batter Rheology, Baking, and Sensory Qualities of Cake from Blends of Breadfruit and Wheat Flours.
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- Journal of Culinary Science & Technology, 2013, v. 11, n. 3, p. 203, doi. 10.1080/15428052.2013.769866
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- Article
Batter up!
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- Agricultural Research, 1999, v. 47, n. 1, p. 11
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- Article
EFFECT OF FERMENTATION TIME AND LEAVENING AGENT ON THE QUALITY OF LABORATORY PRODUCED AND MARKET SAMPLES OF MASA (A LOCAL CEREAL BASED PUFF BATTER).
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- African Journal of Food, Agriculture, Nutrition & Development, 2013, v. 13, n. 5, p. 8415, doi. 10.18697/ajfand.60.12870
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- Article
Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads.
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- Food Science & Technology International, 2009, v. 15, n. 1, p. 79, doi. 10.1177/1082013208102643
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- Article
Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties.
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- Cereal Chemistry, 2015, v. 92, n. 2, p. 161, doi. 10.1094/CCHEM-07-14-0168-R
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- Article
Textural and Bile Acid-Binding Properties of Muffins Impacted by Oat β-Glucan with Different Molecular Weights.
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- Cereal Chemistry, 2011, v. 88, n. 6, p. 564, doi. 10.1094/CCHEM-02-11-0014
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- Article
Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets.
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- International Journal of Food Engineering, 2014, v. 10, n. 2, p. 261, doi. 10.1515/ijfe-2012-0105
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- Article
Preparation, Storage and Distribution of Coated and Uncoated Chicken Meat Products.
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- International Journal of Food Engineering, 2013, v. 9, n. 2, p. 209, doi. 10.1515/ijfe-2012-0018
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- Article
Use of Response Surface Methodology to Study the Influence of Water Content and Air Pressure on Cake Batter Quality.
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- International Journal of Food Engineering, 2008, v. 3, n. 6, p. 1
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- Article
Batter rheology and bread texture of sorghum-based gluten-free formulations modified with native or pregelatinised cassava starch and α-amylase.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 6, p. 1228, doi. 10.1111/j.1365-2621.2010.02265.x
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- Article
Quality changes of fish burgers prepared from deep flounder ( Pseudorhombus elevatus Ogilby, 1912) with and without coating during frozen storage (−18 °C).
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- International Journal of Food Science & Technology, 2010, v. 45, n. 2, p. 374, doi. 10.1111/j.1365-2621.2009.02158.x
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- Article
Creep-recovery parameters of gluten-free batter and crumb properties of bread prepared from pregelatinised cassava starch, sorghum and selected proteins.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 12, p. 2493, doi. 10.1111/j.1365-2621.2009.02048.x
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- Article
Processing performance of coated chicken wings as affected by wheat, rice and sago flours using response surface methodology.
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- International Journal of Food Science & Technology, 2007, v. 42, n. 5, p. 535, doi. 10.1111/j.1365-2621.2006.01262.x
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- Article
The effect of the concentration of batter made from Chickpea ( Cicer arietinum L.) flour on the quality of a deep-fried snack.
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- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 755, doi. 10.1111/j.1365-2621.2004.00841.x
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- Article
Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers.
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- Grasas y Aceites, 2019, v. 70, n. 3, p. 1, doi. 10.3989/gya.1055182
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- Article
QUALITY EVALUATION OF CHICKEN NUGGETS ENROBED WITH VARIOUS CEREAL AND LEGUME FLOUR COMPOSITE BATTERS.
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- Veterinary Practitioner, 2017, v. 18, n. 2, p. 307
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- Article
Determination of Process-Structure Relationship in the Manufacturing of Meat Batter Using Vane Pump-Grinder Systems.
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- Food & Bioprocess Technology, 2015, v. 8, n. 7, p. 1512, doi. 10.1007/s11947-015-1514-z
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- Article
Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3466, doi. 10.1007/s11947-014-1358-y
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- Article
Impact of High Hydrostatic Pressure on Protein Aggregation and Rheological Properties of Legume Batters.
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- Food & Bioprocess Technology, 2013, v. 6, n. 12, p. 3576, doi. 10.1007/s11947-012-1020-5
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- Article
Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets.
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- Food & Bioprocess Technology, 2012, v. 5, n. 4, p. 1238, doi. 10.1007/s11947-010-0423-4
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- Article
Effect of Hydroxypropyl Methylcellulose on Rheological Properties, Coating Pickup, and Oil Content of Rice Flour-Based Batters.
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- Food & Bioprocess Technology, 2012, v. 5, n. 2, p. 601, doi. 10.1007/s11947-010-0327-3
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- Article
EFFECTS OF HYDROCOLLOIDS ON APPARENT VISCOSITY OF BATTERS AND QUALITY OF CHICKEN NUGGETS.
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- Chemical Engineering Communications, 2006, v. 193, n. 6, p. 675, doi. 10.1080/00986440500194069
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- Article
Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish.
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- Foods, 2018, v. 7, n. 4, p. 46, doi. 10.3390/foods7040046
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- Article
Effects of high hydrostatic pressure processing on characteristics of batters and crusts from deep-fat-fried battered pork slices.
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- CyTA: Journal of Food, 2014, v. 12, n. 4, p. 313, doi. 10.1080/19476337.2013.861516
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- Article
Influence of high-pressure processing on the oxidative processes in pork batters: efficacy of rosemary extract and sodium ascorbate.
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- European Food Research & Technology, 2017, v. 243, n. 9, p. 1567, doi. 10.1007/s00217-017-2865-7
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- Article
Impact of 'oxidizing' and 'reducing' buckwheat sourdoughs on brown rice and buckwheat batter and bread.
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- European Food Research & Technology, 2014, v. 238, n. 6, p. 979, doi. 10.1007/s00217-014-2175-2
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- Article
Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality.
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- European Food Research & Technology, 2009, v. 229, n. 1, p. 31, doi. 10.1007/s00217-009-1023-2
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- Article
Fatty acids composition and rheology properties of wheat and wheat and white or brown rice flour mixture.
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- European Food Research & Technology, 2008, v. 227, n. 5, p. 1543, doi. 10.1007/s00217-008-0877-z
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- Article
Protein breakdown during the preparation of frozen batter-coated squid rings.
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- European Food Research & Technology, 2007, v. 225, n. 5/6, p. 807, doi. 10.1007/s00217-006-0485-8
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- Article
Feedback.
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- 1983
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- Publication type:
- Poem
Managing temperature and time in breadmaking.
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- Cereal Technology / Getreidetechnologie, 2022, v. 76, n. 4, p. 12, doi. 10.23789/1869-2303-2023-1-12
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- Article
Effect of an Oat β-Glucan-Rich Hydrocolloid (C-trim30) on the Rheology and Oil Uptake of Frying Batters.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 4, p. E222, doi. 10.1111/j.1750-3841.2007.00326.x
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- Article
Improvement of Rheological and Baking Properties of Cake Batters with Emulsifier Gels.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ16, doi. 10.1111/j.1365-2621.2004.tb17880.x
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- Article
Emulsion Stability and Water Uptake Ability of Chicken Breast Muscle Proteins as Affected by Microbial Transglutaminase.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 2, p. 734, doi. 10.1111/j.1365-2621.2002.tb10668.x
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- Article
Myofibrillar Protein Solubility of Model Beef Batters as Affected by Low Levels of Calcium,...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 951, doi. 10.1111/j.1365-2621.1998.tb15830.x
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- Article
Meat batters manufactured with modified beef connective tissue.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 4, p. 691, doi. 10.1111/j.1365-2621.1993.tb09336.x
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- Article
Rheological Properties and Adhesion Characteristics of Flour-Based Batters for Chicken Nuggets as affected by Three Hydrocolloids.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 16, doi. 10.1111/j.1365-2621.1992.tb05414.x
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- Article
Kinetic Analysis of the Effect of Some Processing Factors on Changes in Color of Comminuted Meats during Processing.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 604, doi. 10.1111/j.1365-2621.1990.tb05188.x
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- Article
Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 4, p. 3040, doi. 10.1007/s11694-019-00226-0
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- Article
Effects of Commercial Oat Fiber on Characteristics of Batter and Sponge Cake.
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- Journal of Agricultural Science & Technology, 2015, v. 17, n. 1, p. 99
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- Article
Effects of Percentage and Particle Size of Wheat Germ on Some Properties of Batter and Cake.
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- Journal of Agricultural Science & Technology, 2012, v. 14, n. 4, p. 827
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- Article
Effects of Wheat Gluten Hydrolysate and Its Ultrafiltration Fractions on Dough Properties and Bread Quality.
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- Food Technology & Biotechnology, 2007, v. 45, n. 4, p. 410
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- Article
INFLUENCE OF METHYLCELLULOSE ON OIL ABSORPTION OF WHEAT FLOUR BATTER COATED CUT POTATOES<sup>1</sup>.
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- Journal of Food Processing & Preservation, 2004, v. 28, n. 3, p. 223, doi. 10.1111/j.1745-4549.2004.tb00821.x
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- Article
Effects of Polyols (Glycerin, propylene glycol, sorbitol), invert syrup and glucose syrup on specific volume of batter and shelf life of shortened cake.
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- Journal of Food Science & Technology (2008-8787), 2015, v. 13, n. 53, p. 71
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- Article
Effect of moisture level on the rheological properties of khoa jalebi batter and its modelling.
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- International Food Research Journal, 2017, v. 24, n. 5, p. 2064
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- Article
Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties.
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- International Food Research Journal, 2016, v. 23, n. 3, p. 1190
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- Article
CHARACTERISATION OF CORN EXTRUDATES WITH THE ADDITION OF BREWERS' SPENT GRAIN AS A RAW MATERIAL FOR THE PRODUCTION OF FUNCTIONAL BATTERS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2017, v. 16, n. 3, p. 247, doi. 10.17306/J.AFS.2017.0487
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- Article
Effect of gellan gum on functional properties of low‐fat chicken meat batters.
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- Journal of Texture Studies, 2019, v. 50, n. 2, p. 131, doi. 10.1111/jtxs.12379
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- Article
Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch.
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- Journal of Texture Studies, 2013, v. 44, n. 2, p. 115, doi. 10.1111/jtxs.12003
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- Article