Application of pulses cooking water as functional ingredients: the foaming and gelling abilities.
- Published in:
- European Food Research & Technology, 2018, v. 244, n. 1, p. 97, doi. 10.1007/s00217-017-2943-x
- By:
- Publication type:
- Article
Works matching DE "MERINGUE"
Results: 19
1
2
DESENVOLVIMENTO E ANÁLISE SENSORIAL DE UMA SOBREMESA VEGANA A PARTIR DO SUBPRODUTO DO GRÃO-DE-BICO.
- Published in:
- Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 2021, v. 15, n. 96, p. 830
- By:
- Publication type:
- Article
3
Public engagement with research reproducibility.
- Published in:
- PLoS Biology, 2024, v. 22, n. 12, p. 1, doi. 10.1371/journal.pbio.3002953
- By:
- Publication type:
- Article
4
A Sustainable Approach: Repurposing Red Beetroot Peels for Innovative Meringue Products.
- Published in:
- Foods, 2025, v. 14, n. 2, p. 317, doi. 10.3390/foods14020317
- By:
- Publication type:
- Article
5
Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues.
- Published in:
- Foods, 2023, v. 12, n. 4, p. 902, doi. 10.3390/foods12040902
- By:
- Publication type:
- Article
6
Impact of Different Sugar Types and Their Concentrations on Salted Duck Egg White Based Meringues.
- Published in:
- Foods, 2022, v. 11, n. 9, p. 1248, doi. 10.3390/foods11091248
- By:
- Publication type:
- Article
7
Effect of Sucrose on Physicochemical Properties of High-Protein Meringues Obtained from Whey Protein Isolate.
- Published in:
- Applied Sciences (2076-3417), 2021, v. 11, n. 11, p. 4764, doi. 10.3390/app11114764
- By:
- Publication type:
- Article
8
Doctor's response to chemical engineer's lemon meringue recipe.
- Published in:
- TCE: The Chemical Engineer, 2020, n. 949, p. 64
- By:
- Publication type:
- Article
9
A Chemical Engineer's Lemon Meringue Pie.
- Published in:
- 2020
- By:
- Publication type:
- Recipe
10
STRAWBERRY MERINGUE.
- Published in:
- 2010
- By:
- Publication type:
- Recipe
11
RECIPES.
- Published in:
- 2010
- Publication type:
- Recipe
12
Tri‐component hydrocolloid as egg white replacement in meringues: gellan gum with soy protein isolate and maltodextrin.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 10, p. 6166, doi. 10.1002/jsfa.13452
- By:
- Publication type:
- Article
13
Divestment and lemon meringue pie: anti-apartheid movements at the University of Florida in Gainesville.
- Published in:
- Safundi, 2022, v. 23, n. 1/2, p. 46, doi. 10.1080/17533171.2023.2172743
- By:
- Publication type:
- Article
14
The Influence of Aging Egg on Foaming Properties of Different Meringue Types.
- Published in:
- Journal of Culinary Science & Technology, 2021, v. 19, n. 6, p. 475, doi. 10.1080/15428052.2020.1790073
- By:
- Publication type:
- Article
15
Evaluation of physicochemical properties on meringue prepared from phospholipase A2 enzyme-hydrolyzed liquid egg albumen.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 9, p. 1847, doi. 10.1007/s00217-020-03538-4
- By:
- Publication type:
- Article
16
Quality changes and shelf life of salted duck egg white meringues stored in alternative packages at two temperatures.
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2021, v. 13, n. 3, p. 62, doi. 10.15586/qas.v13i3.947
- By:
- Publication type:
- Article
17
Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage.
- Published in:
- Journal of Food Measurement & Characterization, 2022, v. 16, n. 4, p. 2961, doi. 10.1007/s11694-022-01397-z
- By:
- Publication type:
- Article
18
Investigation of the effects of reverse osmosis and ultrafiltration treatments on physicochemical, techno-functional, and rheological characteristics of liquid egg albumen and prepared meringue cookie batter.
- Published in:
- Acta Alimentaria, 2023, v. 52, n. 2, p. 317, doi. 10.1556/066.2023.00039
- By:
- Publication type:
- Article
19
DOĞAL BİYOAKTİF SEBZE ÖZÜTLERİNİN BEZE ÖZELLİKLERİNE ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2023, v. 48, n. 5, p. 1047, doi. 10.15237/gida.GD23085
- By:
- Publication type:
- Article