Found: 22
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Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch.
- Published in:
- International Journal of Food Science, 2020, p. 1, doi. 10.1155/2020/7642041
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- Article
Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties.
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- Journal of Food Science & Technology, 2015, v. 52, n. 8, p. 4797, doi. 10.1007/s13197-014-1531-3
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- Article
The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces.
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- Journal of Food Process Engineering, 2020, v. 43, n. 4, p. 1, doi. 10.1111/jfpe.13382
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- Article
Rheology of gluten-free dough and physical characteristics of bread with potato protein.
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- Journal of Food Process Engineering, 2017, v. 40, n. 3, p. n/a, doi. 10.1111/jfpe.12491
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- Article
Candied Orange Peel Produced in Solutions with Various Sugar Compositions: Sugar Composition and Sorption Properties of the Product.
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- Journal of Food Process Engineering, 2017, v. 40, n. 2, p. n/a, doi. 10.1111/jfpe.12367
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- Article
Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace.
- Published in:
- Molecules, 2022, v. 27, n. 23, p. 8616, doi. 10.3390/molecules27238616
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- Article
The Thermal Characteristics, Sorption Isotherms and State Diagrams of the Freeze-Dried Pumpkin-Inulin Powders.
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- Molecules, 2022, v. 27, n. 7, p. 2225, doi. 10.3390/molecules27072225
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- Article
Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties.
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- Molecules, 2021, v. 26, n. 22, p. 7033, doi. 10.3390/molecules26227033
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- Article
Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 5, p. 1980, doi. 10.1111/ijfs.14499
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- Article
Phenolic profile and antioxidant properties of Polish honeys.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 3, p. 528, doi. 10.1111/j.1365-2621.2010.02517.x
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- Article
Kinetics of the synthesis of propyl and butyl acrylates in the presence of some heteropolyacids as catalysts.
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- International Journal of Chemical Kinetics, 2009, v. 41, n. 1, p. 12, doi. 10.1002/kin.20358
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- Article
THE EFFECT OF EXTRACTION METHODS ON THE DETERMINATION OF THE CONTENT OF POLYPHENOLS AND ANTI-OXIDANT ACTIVITIES OF ENRICHED EGG POWDER.
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- Zywnosc, 2024, v. 31, n. 2, p. 240, doi. 10.15193/zntj/2024/139/505
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- Article
INFLUENCE OF INULIN AND OLIGOFRUCTOSE ON THE SENSORY PROPERTIES AND ANTIOXIDANT ACTIVITY OF APPLE JELLY.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 774, doi. 10.5219/1332
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- Article
Glass Transition in Rice Pasta as Observed by Combined Neutron Scattering and Time-Domain NMR.
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- Polymers (20734360), 2021, v. 13, n. 15, p. 2426, doi. 10.3390/polym13152426
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- Article
INFLUENCE OF INULIN AND OLIGOFRUCTOSE ON THE SENSORY PROPERTIES AND ANTIOXIDANT ACTIVITY OF APPLE JELLY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 774, doi. 10.5219/1332
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- Article
Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread.
- Published in:
- Molecules, 2021, v. 26, n. 8, p. 2197, doi. 10.3390/molecules26082197
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- Article
Preparation and Study of the Physicochemical and Functional Properties of Nano/Micromicellar Structures Containing Chokeberry Fruit Pomace Extracts Using Egg White and Egg Yolk.
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- International Journal of Molecular Sciences, 2024, v. 25, n. 15, p. 8405, doi. 10.3390/ijms25158405
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- Article
Physicochemical and Functional Properties and Storage Stability of Chitosan–Starch Films Containing Micellar Nano/Microstructures with Turmeric and Hibiscus Extracts.
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- International Journal of Molecular Sciences, 2023, v. 24, n. 15, p. 12218, doi. 10.3390/ijms241512218
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- Article
Effect of potato starch extrudates on the physical properties and staling of wheat bread.
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- Starch / Staerke, 2015, v. 67, n. 5/6, p. 540, doi. 10.1002/star.201400229
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- Article
Comparison of the Rheological Behavior of Fortified Rye–Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product.
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- Foods, 2023, v. 12, n. 3, p. 559, doi. 10.3390/foods12030559
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- Article
Characterization of Some Spelt Wheat Starches as a Renewable Biopolymeric Material.
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- ISRN Polymer Science, 2014, p. 1, doi. 10.1155/2014/361069
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- Article
Characterization of Some Spelt Wheat Starches as a Renewable Biopolymeric Material.
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- ISRN Otolaryngology, 2014, p. 1, doi. 10.1155/2014/361069
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- Article