Works matching DE "CUSTARDS"

Results: 22

Evaluation of physico-chemical properties and sensory attributes of cassava enriched custard powder.

Published in:

Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1246116

By:

Alake, O.O.;
Babajide, J.M.;
Adebowale, A.A.;
Adebisi, M.A.;
Yildiz, Fatih

Publication type:

Article

THE NUTRITIONAL CHARACTERISTICS AND ACCEPTABILITY OF BAOBAB (ADANSONIA DIGITATA L) PULP AS NUTRIENT CONCENTRATE SUBSTITUTE IN CUSTARD POWDER.

Published in:

Slovak Journal of Food Sciences, 2021, v. 15, p. 121, doi. 10.5219/1500

By:

Olatoye, Kazeem;
Olusanya, Oluwatobi;
Olaniran, Abiola

Publication type:

Article

Exploring the sensory properties of buffalo (Bubalus bubalis) milk custards through a consumer‐based study performed with children.

Published in:

International Journal of Dairy Technology, 2023, v. 76, n. 1, p. 252, doi. 10.1111/1471-0307.12916

By:

Vasile, Franco Emanuel;
Hryczyñski, Lis Marlene;
Fernandez, Andrea Beatriz;
Bustos, Leandro Fabián;
Romero, Ana María;
Mazzobre, María Florencia

Publication type:

Article

Physicochemical and sensory properties of corn starch custard soured with tamarind, soursop and lime.

Published in:

Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam, 2019, v. 14, n. 3/4, p. 91

By:

Salami, Khadijat O.;
Olorunlambe, Azeezat A.;
Adesina, Boluwatife O.;
Akinwande, Femi F.;
El-Imam, Amina M. Ahmed;
Oyeyinka, Samson A.

Publication type:

Article

EVALUACIÓN NUTRIMENTAL DEL FLAN DE CALAMAR COMO ALIMENTO PARA LARVAS DE LANGOSTINO Macrobrachium rosenbergii (De Man).

Published in:

Universidad & Ciencia, 2011, v. 27, n. 1, p. 63

By:

Santos-Gutiérrez, J. C.;
Hernández-Vergara, M. P.;
Mendoza-Alfaro, R.;
Pérez-Rostro, C. I.

Publication type:

Article

Great-Grandpa Bucher's Walnut-Custard Pie.

Published in:

Pennsylvania Mennonite Heritage, 2012, v. 35, n. 1, p. 32

By:

Herr, Joann M.;
Ness, Jonel M. H.

Publication type:

Article

Quality Attributes of Custard Prepared from Selected Varieties of Sweet Potato Starch Enriched with Soy Protein Isolate.

Published in:

Nigerian Food Journal, 2020, v. 38, n. 2, p. 30

By:

Odesanmi, O. D.;
Adeola, A. A.;
Sobukola, O. P.;
Onabanjo, O. O.

Publication type:

Article

Probabilistic Modelling of the Food Matrix Effects on Curcuminoid's In Vitro Oral Bioaccessibility.

Published in:

Foods, 2024, v. 13, n. 14, p. 2234, doi. 10.3390/foods13142234

By:

de Castro Cogle, Kevin;
Kubo, Mirian T. K.;
Merlier, Franck;
Josse, Alexandra;
Anastasiadi, Maria;
Mohareb, Fady R.;
Rossi, Claire

Publication type:

Article

Research of the effects of technological factors on the quality indices of high oleic sunflower oil.

Published in:

Technology Audit & Production Reserves, 2017, v. 5, n. 3(37), p. 40, doi. 10.15587/2312-8372.2017.112912

By:

Dichtyar А, A.;
Fedak, N.;
Pyvovarov, Y.;
Stepankova, G.;
Yarantseva, Y.

Publication type:

Article

Custard apple-shaped NaX zeolite with a large surface area derived from rice husk ash by a single-step template-free process.

Published in:

Journal of Asian Ceramic Societies, 2019, v. 7, n. 3, p. 355, doi. 10.1080/21870764.2019.1641884

By:

Kumar, Amit;
Naskar, Milan Kanti

Publication type:

Article

Structural and Physicochemical Properties of Tunisian Quercus suber L. Starches for Custard Formulation: A Comparative Study.

Published in:

Polymers (20734360), 2022, v. 14, n. 3, p. 556, doi. 10.3390/polym14030556

By:

Zarroug, Youkabed;
Boulares, Mouna;
Sfayhi, Dorra;
Slimi, Bechir;
Stiti, Bouthaina;
Zaieni, Kamel;
Nefissi, Sirine;
Kharrat, Mohamed

Publication type:

Article

STORY OF SWEETS.

Published in:: 2014
Publication type:: Recipe

Effects of Xanthan Gum Additions on the Viscoelasticity, Structure and Storage Stability Characteristics of Prebiotic Custard Desserts.

Published in:

Food Biophysics, 2015, v. 10, n. 2, p. 116, doi. 10.1007/s11483-014-9371-2

By:

Zapata Noreña, Caciano;
Bayarri, Sara;
Costell, Elvira

Publication type:

Article

Effect of Thickening Agent and Fat in Custard Microstructure Upon in vitro Enzymatic Digestion.

Published in:

Food Science & Technology International, 2007, v. 13, n. 5, p. 381, doi. 10.1177/1082013207086094

By:

Sanz, T.;
Handschin, S.;
Nuessli, J.;
Conde-Petit, B.

Publication type:

Article

Fish Fingers and Custard.

Published in:

Teaching English in the Two Year College, 2021, v. 48, n. 3, p. 293, doi. 10.58680/tetyc202131199

By:

Jensen, Darin

Publication type:

Article

Effect of polyols and chitosan on shelf-life extension of Thai taro custard.

Published in:

International Food Research Journal, 2020, v. 27, n. 5, p. 951

By:

Suwannaphan, S.;
Chalermnon, N.;
Tongchin, P.;
Uthaisan, C.;
Tongsumrith, T.

Publication type:

Article

Development of an Optimized Cassava Starch-Based Custard Powder.

Published in:

Journal of Culinary Science & Technology, 2019, v. 17, n. 1, p. 22, doi. 10.1080/15428052.2017.1404534

By:

Awoyale, Wasiu;
Sanni, Lateef Oladimeji;
Shittu, Taofik Akinyemi;
Adebowale, Abdulrazak Adesola;
Adegunwa, Mojisola Olanike

Publication type:

Article

Development of a State‐of‐Art Custard Formulation: Investigating the Rheological, Physicochemical, Sensory, and In‐Vitro Digestibility Properties.

Published in:

Starch / Staerke, 2025, v. 77, n. 1, p. 1, doi. 10.1002/star.202400107

By:

Kashi, Razieh;
Razavi, Seyed Mohammad Ali

Publication type:

Article

Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch-based custard.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 6, p. 1163, doi. 10.1002/fsn3.507

By:

Akinwale, Toyin E.;
Shittu, Taofik A.;
Adebowale, Abdul-razaq A.;
Adewuyi, Sheriff;
Abass, Adebayo B.

Publication type:

Article

Partial Characterization of Custard Powder Prepared from Native and Modified Non-conventional Starches.

Published in:

Asian Journal of Dairy & Food Research, 2022, v. 41, n. 1, p. 89, doi. 10.18805/ajdfr.DR-1697

By:

Sarkar, Shatabhisa

Publication type:

Article

NUTRITIONAL QUALITY AND SENSORY ACCEPTABILITY OF FERMENTED BREADFRUIT - PIGEON PEA BASED CUSTARD.

Published in:

Annals: Food Science & Technology, 2018, v. 19, n. 2, p. 265

By:

Ajani, Alice Olapade;
Adegoke, Gabriel Olaniran

Publication type:

Article

Response Surface Modeling and Optimization of Chromium (VI) Removal from Waste Water using Custard Apple Peel Powder.

Published in:

Walailak Journal of Science & Technology, 2014, v. 11, n. 5-8, p. 489

By:

KRISHNA, Darapureddi;
SREE, Ravi Padma

Publication type:

Article