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Effect of Moringa oleifera seed flour on the rheological, physico-sensory, protein digestibility and fatty acid profile of cookies.
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- Journal of Food Science & Technology, 2022, v. 59, n. 12, p. 4731, doi. 10.1007/s13197-022-05555-5
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Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics.
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- Journal of Food Science & Technology, 2022, v. 59, n. 6, p. 2220, doi. 10.1007/s13197-021-05235-w
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- Article
Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread.
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- Journal of Food Science & Technology, 2020, v. 57, n. 1, p. 253, doi. 10.1007/s13197-019-04055-3
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Physico-chemical characteristics of chilli spent residue and its effect on the rheological, microstructural and nutritional qualities of bread.
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- Journal of Food Science & Technology, 2015, v. 52, n. 11, p. 7218, doi. 10.1007/s13197-015-1824-1
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- Article
Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram ( Phaseolus mungo L.).
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- Journal of Food Science & Technology, 2015, v. 52, n. 8, p. 5264, doi. 10.1007/s13197-014-1592-3
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- Article
Influence of electrical and hybrid heating on bread quality during baking.
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- Journal of Food Science & Technology, 2015, v. 52, n. 7, p. 4467, doi. 10.1007/s13197-014-1478-4
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Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation.
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- Journal of Food Science & Technology, 2015, v. 52, n. 6, p. 3763, doi. 10.1007/s13197-014-1432-5
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Effect of dried Murraya koenigii leaves on nutritional, textural and organoleptic characeteristics of cookies.
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- Journal of Food Science & Technology, 2015, v. 52, n. 1, p. 500, doi. 10.1007/s13197-013-1002-2
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- Article
Development of protein and fiber enriched breads by supplementation of roller milled fractions of green gram.
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- Journal of Food Science & Technology, 2015, v. 52, n. 1, p. 415, doi. 10.1007/s13197-013-1033-8
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Physicochemical and microstructure analysis of flour mill streams and milled products.
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- Journal of Food Science & Technology, 2015, v. 52, n. 1, p. 407, doi. 10.1007/s13197-013-1029-4
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- Article
Roller milling fractionation of green gram ( Vigna radiata): optimization of milling conditions and chemical characterization of millstreams.
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- Journal of Food Science & Technology, 2014, v. 51, n. 12, p. 3854, doi. 10.1007/s13197-012-0903-9
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- Article
Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta.
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- Journal of Food Science & Technology, 2014, v. 51, n. 12, p. 4108, doi. 10.1007/s13197-013-0939-5
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- Article
Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills.
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- Journal of Food Science & Technology, 2014, v. 51, n. 10, p. 2699, doi. 10.1007/s13197-012-0770-4
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- Article
Computational fluid dynamics modeling of bun baking process under different oven load conditions.
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- Journal of Food Science & Technology, 2014, v. 51, n. 9, p. 2030, doi. 10.1007/s13197-012-0736-6
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- Article
EFFECT OF DRIED MORINGA ( MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES.
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- Journal of Food Quality, 2010, v. 33, n. 5, p. 660, doi. 10.1111/j.1745-4557.2010.00346.x
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- Article
Amylograph Pasting Behaviour of Cereal and Tuber Starches.
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- Starch / Staerke, 1987, v. 39, n. 11, p. 378, doi. 10.1002/star.19870391103
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Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivum.
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- European Food Research & Technology, 2004, v. 218, n. 6, p. 557
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Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment.
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- Food & Bioprocess Technology, 2014, v. 7, n. 3, p. 741, doi. 10.1007/s11947-013-1108-6
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RETENTION AND BIOACCESSIBILITY OF β-CAROTENE FROM NATURAL AND SYNTHETIC SOURCES ON BAKING.
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- Journal of Food Quality, 2011, v. 34, n. 6, p. 403, doi. 10.1111/j.1745-4557.2011.00414.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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Scanning Electron Microscopy, Rheological Characteristics, and Bread-Baking Performance of Wheat-Flour Dough as Affected by Enzymes.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 9, p. 2804, doi. 10.1111/j.1365-2621.2003.tb05809.x
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Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake.
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- Journal of Texture Studies, 2017, v. 48, n. 5, p. 439, doi. 10.1111/jtxs.12247
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EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR (ELEUSINE CORCANA) ON THE BATTER MICROSCOPY, RHEOLOGY AND QUALITY CHARACTERISTICS OF MUFFINS.
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- Journal of Texture Studies, 2011, v. 42, n. 6, p. 478, doi. 10.1111/j.1745-4603.2011.00309.x
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- Article
EFFECT OF BARLEY, BANANA AND SOYA PROTEIN ISOLATE ON RHEOLOGICAL, MICROSTRUCTURAL AND NUTRITIONAL CHARACTERISTICS OF NORTH INDIAN PAROTTA.
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- Journal of Texture Studies, 2012, v. 43, n. 3, p. 246, doi. 10.1111/j.1745-4603.2011.00334.x
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- Article
PHYSICOCHEMICAL AND MICROSTRUCTURAL CHARACTERISTICS OF CELERY SEED SPENT RESIDUE AND INFLUENCE OF ITS ADDITION ON QUALITY OF BISCUITS.
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- Journal of Texture Studies, 2011, v. 42, n. 5, p. 369, doi. 10.1111/j.1745-4603.2011.00294.x
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- Article
USE OF VEGETABLE OILS, EMULSIFIERS AND HYDROCOLLOIDS ON RHEOLOGICAL, FATTY ACID PROFILE AND QUALITY CHARACTERISTICS OF POUND CAKE.
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- Journal of Texture Studies, 2011, v. 42, n. 5, p. 377, doi. 10.1111/j.1745-4603.2011.00297.x
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- Article
MULTIGRAIN BREAD – ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS.
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- Journal of Texture Studies, 2010, v. 41, n. 3, p. 302, doi. 10.1111/j.1745-4603.2010.00230.x
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- Article
INFLUENCE OF FENUGREEK SEED POWDER ON THE DOUGH RHEOLOGY, MICROSTRUCTURE AND QUALITY OF PAROTTA – AN INDIAN FLAT BREAD.
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- Journal of Texture Studies, 2010, v. 41, n. 2, p. 208, doi. 10.1111/j.1745-4603.2010.00222.x
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- Article
EFFECT OF REPLACEMENT OF SUGAR WITH SUCRALOSE AND MALTODEXTRIN ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR DOUGH AND QUALITY OF SOFT DOUGH BISCUITS.
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- Journal of Texture Studies, 2008, v. 39, n. 6, p. 605, doi. 10.1111/j.1745-4603.2008.00160.x
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- Article
EFFECT OF HYDROCOLLOIDS ON RHEOLOGICAL, MICROSTRUCTURAL AND QUALITY CHARACTERISTICS OF PAROTTA – AN UNLEAVENED INDIAN FLAT BREAD.
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- Journal of Texture Studies, 2008, v. 39, n. 3, p. 267, doi. 10.1111/j.1745-4603.2008.00142.x
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EFFECT OF ADDITIVES ON RHEOLOGICAL CHARACTERISTICS AND QUALITY OF WHEAT FLOUR PAROTTA.
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- Journal of Texture Studies, 2006, v. 37, n. 3, p. 315, doi. 10.1111/j.1745-4603.2006.00054.x
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Influence of enzymes on rheological, microstructure and quality characteristics of parotta-an unleavened Indian flat bread.
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- Journal of the Science of Food & Agriculture, 2004, v. 84, n. 15, p. 2128, doi. 10.1002/jsfa.1927
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A Study to Find the Prevalence of Breast Engorgement among Lactating Mothers.
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- Indian Journal of Public Health Research & Development, 2020, v. 11, n. 2, p. 462, doi. 10.37506/v11/i2/2020/ijphrd/194845
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Tax Rates and Stock Returns: An Empirical Analysis of the Information Content of Corporate Tax Rates.
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- Journal of Investing, 2005, v. 14, n. 4, p. 35, doi. 10.3905/joi.2005.605305
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- Article
EFFECT OF FENUGREEK ( TRIGONELLA FOENUM GRAECUM L.) ON THE TEXTURAL CHARACTERISTICS AND MICROSTRUCTURE OF VERMICELLI FROM TRITICUM DURUM WHEAT SEMOLINA.
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- Journal of Food Processing & Preservation, 2011, v. 35, n. 3, p. 320, doi. 10.1111/j.1745-4549.2009.00459.x
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- Article
Application of low calorie hypocholesterolemic structured lipid as potential bakery fat.
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- International Food Research Journal, 2016, v. 23, n. 2, p. 854
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- Article
Effects of Fats and Oils on Rheological, Fatty Acid Profile and Quality Characteristics of South Indian Parotta.
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- Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 10, p. 1523, doi. 10.1007/s11746-013-2301-5
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Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta.
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- Food Science & Technology International, 2015, v. 21, n. 1, p. 24, doi. 10.1177/1082013213503644
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- Article