Works matching Desserts
Results: 3312
Functionality of strawberry powder on frozen dairy desserts.
- Published in:
- Journal of Texture Studies, 2019, v. 50, n. 6, p. 556, doi. 10.1111/jtxs.12464
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- Article
Dessert Ateliers Recommendation Methods for Dessert E-commerce Services.
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- Journal of Internet Computing & Services, 2020, v. 21, n. 1, p. 111, doi. 10.7472/jksii.2020.21.1.111
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- Article
The use of whey protein extract for manufacture of a whipped frozen dairy dessert.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 254, doi. 10.15567/mljekarstvo.2018.0402
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- Article
SENSORY, PHYSICO-CHEMICAL, AND FUNCTIONAL PROPERTIES OF LUPIN-BASED CHOCOLATE DESSERT FORMULATIONS PREPARED FROM EGYPTIAN-SWEET WHITE LUPIN SEEDS.
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- Zagazig Journal of Agricultural Research, 2022, v. 49, n. 5, p. 637, doi. 10.21608/zjar.2022.269599
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- Article
STUDIES ON SUITABILITY OF INCORPORATING PROBIOTICS IN MANGO-BASED KULFI- A POPULAR INDIAN FROZEN DESSERT.
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- Annals: Food Science & Technology, 2018, v. 19, n. 4, p. 714
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- Article
Effect of Pumpkin Cultivar on the Selected Quality Parameters of Functional Non-Dairy Frozen Desserts.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 16, p. N.PAG, doi. 10.3390/app12168063
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- Article
Shrinkage in frozen desserts.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 1, p. 780, doi. 10.1111/1541-4337.12888
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- Article
Risk characterisation of milk protein contamination in milk-alternative ice cream products sold as frozen desserts in the United States.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2022, v. 39, n. 1, p. 1, doi. 10.1080/19440049.2021.1989496
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- Article
QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION.
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- Food & Environment Safety, 2019, v. 18, n. 1, p. 36
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- Article
The microstructural, melting, rheological, and sensorial properties of high‐overrun frozen desserts.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 92, doi. 10.1111/jtxs.12461
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- Article
Suriye Burma Tatlısının Bazı Kalite Özelliklerinin Belirlenmesi.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2020, v. 10, n. 1, p. 271, doi. 10.21597/jist.612827
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- Article
Prevalence and molecular characterization of Cronobacter species in Egyptian table eggs and egg-based desserts; special insight on Cronobacter sakazakii.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 50, doi. 10.15586/ijfs.v35i4.2384
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- Publication type:
- Article
Influence of Brown Rice, Pea, and Soy Proteins on the Physicochemical Properties and Sensory Acceptance of Dairy‐Free Frozen Dessert.
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- Food Science & Nutrition, 2024, v. 12, n. 11, p. 9391, doi. 10.1002/fsn3.4494
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- Publication type:
- Article
VALUE ADDITION TO FROZEN DESSERTS THROUGH INCORPORATION OF PUMPKIN SOLIDS AND UF MILK PERMEATE..
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- Arab Universities Journal of Agricultural Sciences, 2020, v. 28, n. 3, p. 857, doi. 10.21608/ajs.2020.153600
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- Article
Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors' Own Experiments in the Context of the Literature.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 291, doi. 10.3390/fermentation10060291
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- Article
Think outside the box: traditional meat desserts in the culture of Turkish cuisine.
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- Journal of Ethnic Foods, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s42779-023-00196-1
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- Article
The Usability of Lor Cheese in Some Dairy-Based Desserts of Turkish and International Cuisines.
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- Journal of Culinary Science & Technology, 2020, v. 18, n. 6, p. 560, doi. 10.1080/15428052.2019.1692745
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- Article
Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch.
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- Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 1, p. 117, doi. 10.3920/QAS2015.0597
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- Article
Milk-based traditional Turkish desserts.
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- Dairy / Mljekarstvo, 2009, v. 59, n. 4, p. 349
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- Article
Desserts Enriched with a Nanoemulsion Loaded with Vitamin D 3 and Omega-3 Fatty Acids for Older People.
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- Foods, 2024, v. 13, n. 13, p. 2073, doi. 10.3390/foods13132073
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- Article
TRADITIONAL EUROPEAN DESSERTS.
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- Czech Hospitality & Tourism Papers, 2022, v. 18, n. 36, p. 39
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- Article
Optimization of Gluten-Free Tulumba Dessert Formulation Including Corn Flour: Response Surface Methodology Approach.
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- Polish Journal of Food & Nutrition Sciences, 2017, v. 67, n. 1, p. 25, doi. 10.1515/pjfns-2015-0047
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- Article
FATIT ACID COMPOSITION, INCLUDING TRANS ISOMERS, IN FATS OF MILK DESSERTS.
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- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 3, p. 225
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- Article
Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts.
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- European Food Research & Technology, 2022, v. 248, n. 4, p. 1191, doi. 10.1007/s00217-021-03955-z
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- Article
DEVELOPMENT OF THE DESSERTS BASED ON NON-TRADITIONAL VEGETABLE RAW MATERIALS.
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- Technology Audit & Production Reserves, 2021, v. 4, n. 3, p. 32, doi. 10.15587/2706-5448.2021.237260
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- Article
Effect of Different Dried Vegetable Powders on Physicochemical, Organoleptic, and Antioxidative Properties of Fat-Free Dairy Desserts.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 22, p. 11503, doi. 10.3390/app122211503
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- Article
Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 801, doi. 10.1111/1471-0307.12484
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- Article
Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure.
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- Food & Bioprocess Technology, 2017, v. 10, n. 5, p. 914, doi. 10.1007/s11947-017-1872-9
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- Article
The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach.
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- Food & Bioprocess Technology, 2013, v. 6, n. 4, p. 896, doi. 10.1007/s11947-012-0787-8
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- Article
An investigation of consumers' use of 'dessert-only' food retail outlets: a mixed-methods study.
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- 2021
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- Publication type:
- journal article
WPŁYW POLIDEKSTROZY NA CHARAKTERYSTYKĘ REOLOGICZNĄ ORAZ WŁAŚCIWOŚCI SENSORYCZNE DESERÓW SKROBIOWO- -MLECZNYCH O OBNIŻONEJ ZAWARTOŚCI SACHAROZY.
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- Żywność, 2023, v. 30, n. 3, p. 265, doi. 10.15193/zntj/2023/136/466
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- Article
WPŁYW ZASTĄPIENIA SACHAROZY GLIKOZYDAMI STEWIOLOWYMI NA CHARAKTERYSTYKĘ REOLOGICZNĄ DESERÓW NA BAZIE SKROBI.
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- Żywność, 2018, v. 25, n. 4, p. 111, doi. 10.15193/zntj/2018/117/263
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- Article
Incorporating Multimedia Teaching Methods and Computational Thinking into the Baking Dessert Course.
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- Electronics (2079-9292), 2022, v. 11, n. 22, p. 3772, doi. 10.3390/electronics11223772
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- Article
Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour.
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- Foods, 2018, v. 7, n. 2, p. 25, doi. 10.3390/foods7020025
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- Article
Sugar Content of Selected Malaysian Desserts, Snacks and Cooked Foods Commonly Consumed by Malaysian Older Adults.
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- 2018
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- Abstract
Rheological modelling, microstructure and physical stability of custard-like soy-based desserts enriched with guava pulp.
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- CyTA: Journal of Food, 2015, v. 13, n. 3, p. 373, doi. 10.1080/19476337.2014.987698
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- Publication type:
- Article
番木瓜银耳糖水罐头工艺研究.
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- Food Research & Development, 2019, v. 40, n. 5, p. 144, doi. 10.3969/j.issn.1005-6521.2019.05.026
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- Publication type:
- Article
Innovation network and technological capability development in the Thai SME sector: The case of the Thai dessert industry.
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- International Journal of Technology Management & Sustainable Development, 2010, v. 9, n. 1, p. 19, doi. 10.1386/tmsd.9.1.19_1
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- Publication type:
- Article
Determination of the Best Method of Dehydration of Tropical Fruits to be Incorporated in Gelatin-based Dessert with Unaltered Sensory Qualities.
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- Asian Journal of Dairy & Food Research, 2021, v. 40, n. 4, p. 446, doi. 10.18805/ajdfr.DR-241
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- Publication type:
- Article
Nutritional and Organoleptic Properties of Oat Milk Dessert Enriched with Paneer and Standardized Milk.
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- Asian Journal of Dairy & Food Research, 2021, v. 40, n. 2, p. 167, doi. 10.18805/ajdfr.DR-1601
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- Publication type:
- Article
Formulation and Optimization by Experimental Design of Dairy Dessert Based on Lupinus albus L. and Stevia rebaudiana Extracts.
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- Asian Journal of Dairy & Food Research, 2019, v. 38, n. 4, p. 281, doi. 10.18805/ajdfr.DR-137
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- Publication type:
- Article
Comparison of Water Gel Desserts from Fish Skin and Pork Gelatins Using Instrumental Measurements.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 4, p. C196, doi. 10.1111/j.1750-3841.2007.00320.x
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- Article
Determination of microbiological, chemical, and sensory characteristics of hosmerim desserts derived from sheep, goat, and cow cheese.
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- Eurasian Journal of Veterinary Sciences, 2018, v. 34, n. 3, p. 156, doi. 10.15312/EurasianJVetSci.2018.195
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- Publication type:
- Article
ارزیابی اثر صمغ کتیرا و استویا بر خصوصیات فیزیکیوشیمیایی و حسی دسر غیر لبنی بر پایه شیر بادام حین دوره نگهداري سرد.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 131, p. 59, doi. 10.22034/FSCT.19.131.59
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- Article
در دسر Lactobacillus paracasei و Lactobacillus rhamnosus GG فعالیت پروتئولیتیکی نوشیدنی لبنی و تاثیر آنها بر خاصیت آنتی اکسیدانی محصول: مقایسه نوع تخمیري و غیرتخمیري.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 128, p. 225, doi. 10.22034/FSCT.19.128.225
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- Article
امکانسنجی تولید دسر لبنی غنیشده با ریزجلبک اسپیرولینا پلاتنسیس و استویوزید و بررسی خواص فیزیکوشیمیایی و حسی آن.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 127, p. 47, doi. 10.22034/FSCT.19.127.47
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- Article
ارزیابی ویژگی هاي فیزیکوشیمیایی و بافتی دسر لبنی حاوي آرد ارزن به عنوان جایگزین آرد برنج.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 123, p. 329, doi. 10.52547/fsct.19.123.329
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- Publication type:
- Article
بهینهسازي فرمولاسیون دسر غیرلبنی بر پایه کدو حلوایی با استفاده از طرح مخلوط
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- Journal of Food Science & Technology (2008-8787), 2020, v. 16, n. 97, p. 1, doi. 10.29252/fsct.16.12.01
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- Publication type:
- Article
Efficiency of food additives and frying durations in reducing acrylamide and 5-hydroxymethylfurfural formation in tray kadayif dessert.
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- International Food Research Journal, 2023, v. 30, n. 1, p. 229, doi. 10.47836/ifrj.30.1.19
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- Publication type:
- Article
INVESTIGATION OF UTILIZING WHEY IN DAIRY-BASED DESSERT FORMULATIONS WITH CAROB POWDER.
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- GIDA: The Journal of Food, 2023, v. 48, n. 3, p. 670, doi. 10.15237/gida.GD23015
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- Publication type:
- Article