Found: 15
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Physicochemical, rheological and structural properties of selected cultivars of wheat (T. aestivum).
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- European Food Research & Technology, 2024, v. 250, n. 7, p. 2025, doi. 10.1007/s00217-024-04511-1
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Characterization of selected wheat (Triticum aestivum) cultivars for their physicochemical and cookies making quality characteristics.
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- Cereal Research Communications, 2024, v. 52, n. 2, p. 789, doi. 10.1007/s42976-023-00420-3
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- Article
HEAT-MOISTURE TREATMENT OF FOXTAIL MILLET STARCH: EFFECT ON PASTING, TEXTURAL AND RHEOLOGICAL PROPERTIES.
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- Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 1, p. 210, doi. 10.34302/crpjfst/2024.16.1.17
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- Article
RHEOLOGICAL, PASTING, THERMAL AND GEL PERMEATION CHROMATOGRAPHIC CHARACTERISTICS OF GUAR GUM ACID HYDROLYSATES.
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- Carpathian Journal of Food Science & Technology, 2022, v. 14, n. 3, p. 70, doi. 10.34302/crpjfst/2022.14.3.6
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Annealing and heat-moisture treatment of amaranth starch: effect on structural, pasting, and rheological properties.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 3, p. 2323, doi. 10.1007/s11694-022-01325-1
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Effect of nano-conversion on morphological, rheological and thermal properties of barley starch.
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- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 467, doi. 10.1007/s13197-021-05029-0
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- Article
Acid Hydrolysis‐Induced Nanoconversion of Sweet Potato (Ipomoea Batatas) Starch: Effect on Morphological, Rheological, and Thermal Properties.
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- Starch / Staerke, 2021, v. 73, n. 3/4, p. 1, doi. 10.1002/star.202000173
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- Article
THE EFFECT OF SUBSTITUTING COCOA AND CONVENTIONAL SUGAR WITH CAROB POWDER AND HONEY RESPECTIVELY ON THE PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF DARK CHOCOLATE.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 1, p. 145, doi. 10.34302/crpjfst/2021.13.1.12
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- Article
Pasting, rheological, and dough mixing behavior of rice flour as affected by the addition of native and partially hydrolyzed β‐glucan concentrate.
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- Journal of Texture Studies, 2020, v. 51, n. 4, p. 650, doi. 10.1111/jtxs.12520
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- Article
Assessing the influence of lentil protein concentrate on pasting and rheological properties of barley starch.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 3, p. 1623, doi. 10.1007/s11694-020-00410-7
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- Article
Effect of osmotic agents and ultasonication on osmo‐convective drying of sweet lime (Citrus limetta) peel.
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- Journal of Food Process Engineering, 2020, v. 43, n. 4, p. 1, doi. 10.1111/jfpe.13371
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- Article
Physicochemical, pasting and rheological properties of colocasia starch as influenced by the addition of guar gum and xanthan gum.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 4, p. 2666, doi. 10.1007/s11694-018-9884-3
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- Article
Effect of incorporation of hydrocolloids on the physicochemical, pasting and rheological properties of colocasia starch.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 2, p. 1177, doi. 10.1007/s11694-018-9731-6
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- Article
Effect of Heat Processing Treatments and Extraction Solvents on the Phenolic Content and Antioxidant Activity of Momordica charantia Fruit.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.13037
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Effect of storage on resistant starch content and in vitro starch digestibility of some pressure-cooked cereals and legumes commonly used in India.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 12, p. 2449, doi. 10.1111/j.1365-2621.2010.02214.x
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- Article