Found: 8
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The effects of xanthan and guar gums on staling of gluten-free rice cakes baked in different ovens.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 1, p. 87, doi. 10.1111/j.1365-2621.2009.02107.x
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- Article
Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 9, p. 1637, doi. 10.1111/j.1365-2621.2007.01674.x
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- Article
QUALITY CHARACTERISTICS OF CORN NOODLES CONTAINING GELATINIZED STARCH, TRANSGLUTAMINASE AND GUM.
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- Journal of Food Quality, 2008, v. 31, n. 4, p. 465, doi. 10.1111/j.1745-4557.2008.00212.x
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- Article
Physicochemical properties of infrared heat-moisture treated wheat starch.
- Published in:
- Starch / Staerke, 2016, v. 68, n. 1/2, p. 67, doi. 10.1002/star.201500160
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- Article
Effects of infrared heat-moisture treatment on physicochemical properties of corn starch.
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- Starch / Staerke, 2015, v. 67, n. 5/6, p. 528, doi. 10.1002/star.201400266
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- Article
Effects of increasing levels of transglutaminase on cooking quality of bran supplemented spaghetti.
- Published in:
- European Food Research & Technology, 2006, v. 223, n. 4, p. 547
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- Article
Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours.
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- European Food Research & Technology, 2002, v. 215, n. 5, p. 447, doi. 10.1007/s00217-002-0612-0
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- Article
Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours.
- Published in:
- European Food Research & Technology, 2002, v. 215, n. 5, p. 419, doi. 10.1007/s00217-002-0573-3
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- Article