Works matching Desserts
Results: 3285
Dessert Ateliers Recommendation Methods for Dessert E-commerce Services.
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- Journal of Internet Computing & Services, 2020, v. 21, n. 1, p. 111, doi. 10.7472/jksii.2020.21.1.111
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Functionality of strawberry powder on frozen dairy desserts.
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- Journal of Texture Studies, 2019, v. 50, n. 6, p. 556, doi. 10.1111/jtxs.12464
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Suriye Burma Tatlısının Bazı Kalite Özelliklerinin Belirlenmesi.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2020, v. 10, n. 1, p. 271, doi. 10.21597/jist.612827
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SENSORY, PHYSICO-CHEMICAL, AND FUNCTIONAL PROPERTIES OF LUPIN-BASED CHOCOLATE DESSERT FORMULATIONS PREPARED FROM EGYPTIAN-SWEET WHITE LUPIN SEEDS.
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- Zagazig Journal of Agricultural Research, 2022, v. 49, n. 5, p. 637, doi. 10.21608/zjar.2022.269599
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Influence of Brown Rice, Pea, and Soy Proteins on the Physicochemical Properties and Sensory Acceptance of Dairy‐Free Frozen Dessert.
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- Food Science & Nutrition, 2024, v. 12, n. 11, p. 9391, doi. 10.1002/fsn3.4494
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Shrinkage in frozen desserts.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 1, p. 780, doi. 10.1111/1541-4337.12888
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Factors Affecting the Quality of Probiotic Plant-Based Frozen Desserts—The Authors' Own Experiments in the Context of the Literature.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 291, doi. 10.3390/fermentation10060291
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Think outside the box: traditional meat desserts in the culture of Turkish cuisine.
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- Journal of Ethnic Foods, 2023, v. 10, n. 1, p. 1, doi. 10.1186/s42779-023-00196-1
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VALUE ADDITION TO FROZEN DESSERTS THROUGH INCORPORATION OF PUMPKIN SOLIDS AND UF MILK PERMEATE..
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- Arab Universities Journal of Agricultural Sciences, 2020, v. 28, n. 3, p. 857, doi. 10.21608/ajs.2020.153600
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QUALITY ESTIMATION OF FROZEN DESSERTS WITH POLYFUNCTIONAL COMPOSITION.
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- Food & Environment Safety, 2019, v. 18, n. 1, p. 36
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Effect of Pumpkin Cultivar on the Selected Quality Parameters of Functional Non-Dairy Frozen Desserts.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 16, p. N.PAG, doi. 10.3390/app12168063
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The use of whey protein extract for manufacture of a whipped frozen dairy dessert.
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- Dairy / Mljekarstvo, 2018, v. 68, n. 4, p. 254, doi. 10.15567/mljekarstvo.2018.0402
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Prevalence and molecular characterization of Cronobacter species in Egyptian table eggs and egg-based desserts; special insight on Cronobacter sakazakii.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 50, doi. 10.15586/ijfs.v35i4.2384
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STUDIES ON SUITABILITY OF INCORPORATING PROBIOTICS IN MANGO-BASED KULFI- A POPULAR INDIAN FROZEN DESSERT.
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- Annals: Food Science & Technology, 2018, v. 19, n. 4, p. 714
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Risk characterisation of milk protein contamination in milk-alternative ice cream products sold as frozen desserts in the United States.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2022, v. 39, n. 1, p. 1, doi. 10.1080/19440049.2021.1989496
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The microstructural, melting, rheological, and sensorial properties of high‐overrun frozen desserts.
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- Journal of Texture Studies, 2020, v. 51, n. 1, p. 92, doi. 10.1111/jtxs.12461
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Milk dessert containing Lactobacillus reuteri (ATCC 23272) encapsulated with sodium alginate, Ferula assa-foetida and Zedo (Amygdalus scoparia) gum as three layers of wall materials.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 127, p. 244, doi. 10.1016/j.fbp.2021.03.003
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Effect of starter culture, probiotics, and flavor additives on physico-chemical, rheological, and sensory properties of cow and goat dessert yogurts.
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- European Food Research & Technology, 2022, v. 248, n. 4, p. 1191, doi. 10.1007/s00217-021-03955-z
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Multiple-Ontology Developing for Thai Dessert from Scraps of Thai Vegetable Carving Arts.
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- TEM Journal, 2022, v. 11, n. 4, p. 1768, doi. 10.18421/TEM114-43
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RESEARCH ON ZINC FORTIFIED POTATO STARCH AND ON ITS USE IN DESSERT PRODUCTION.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2010, v. 9, n. 2, p. 217
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Rheological properties of lactose-free dairy desserts.
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- Food Science & Technology International, 2016, v. 22, n. 7, p. 609, doi. 10.1177/1082013216636262
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ارزیابی اثر صمغ کتیرا و استویا بر خصوصیات فیزیکیوشیمیایی و حسی دسر غیر لبنی بر پایه شیر بادام حین دوره نگهداري سرد.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 131, p. 59, doi. 10.22034/FSCT.19.131.59
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در دسر Lactobacillus paracasei و Lactobacillus rhamnosus GG فعالیت پروتئولیتیکی نوشیدنی لبنی و تاثیر آنها بر خاصیت آنتی اکسیدانی محصول: مقایسه نوع تخمیري و غیرتخمیري.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 128, p. 225, doi. 10.22034/FSCT.19.128.225
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امکانسنجی تولید دسر لبنی غنیشده با ریزجلبک اسپیرولینا پلاتنسیس و استویوزید و بررسی خواص فیزیکوشیمیایی و حسی آن.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 127, p. 47, doi. 10.22034/FSCT.19.127.47
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ارزیابی ویژگی هاي فیزیکوشیمیایی و بافتی دسر لبنی حاوي آرد ارزن به عنوان جایگزین آرد برنج.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 123, p. 329, doi. 10.52547/fsct.19.123.329
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بهینهسازي فرمولاسیون دسر غیرلبنی بر پایه کدو حلوایی با استفاده از طرح مخلوط
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- Journal of Food Science & Technology (2008-8787), 2020, v. 16, n. 97, p. 1, doi. 10.29252/fsct.16.12.01
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The nutritional value of desserts with the addition of Gooseberry family raw materials from the Northern Black Sea Region.
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- Ukrainian Food Journal, 2017, v. 6, n. 3, p. 459, doi. 10.24263/2304-974X-2017-6-3-6
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Yozgat Yöresi Yemek ve Tatlı Kültürünün Sürdürülebilirliği.
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- Folklor / Edebiyat, 2021, n. 105, p. 299, doi. 10.22559/folklor.1548
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Quality rating of desserts based on fruit and berry raw materials.
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- Ukrainian Journal of Food Science, 2021, v. 9, n. 1, p. 71, doi. 10.24263/2310-1008-2021-9-1-8
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Using of whey in dairy desserts technology.
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- Ukrainian Journal of Food Science, 2020, v. 8, n. 1, p. 80, doi. 10.24263/2310-1008-2020-8-1-9
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Desserts Enriched with a Nanoemulsion Loaded with Vitamin D 3 and Omega-3 Fatty Acids for Older People.
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- Foods, 2024, v. 13, n. 13, p. 2073, doi. 10.3390/foods13132073
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DETERMINING THE EFFECT OF APPLE AND BANANA POWDERS DRIED BY SUBLIMATION ON THE QUALITY INDICATORS OF A SOUR MILK DESSERT DURING STORAGE.
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- Eastern-European Journal of Enterprise Technologies, 2021, v. 111, n. 11, p. 28, doi. 10.15587/1729-4061.2021.228083
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WPŁYW POLIDEKSTROZY NA CHARAKTERYSTYKĘ REOLOGICZNĄ ORAZ WŁAŚCIWOŚCI SENSORYCZNE DESERÓW SKROBIOWO- -MLECZNYCH O OBNIŻONEJ ZAWARTOŚCI SACHAROZY.
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- Zywnosc, 2023, v. 30, n. 3, p. 265, doi. 10.15193/zntj/2023/136/466
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WPŁYW ZASTĄPIENIA SACHAROZY GLIKOZYDAMI STEWIOLOWYMI NA CHARAKTERYSTYKĘ REOLOGICZNĄ DESERÓW NA BAZIE SKROBI.
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- Zywnosc, 2018, v. 25, n. 4, p. 111, doi. 10.15193/zntj/2018/117/263
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Innovation network and technological capability development in the Thai SME sector: The case of the Thai dessert industry.
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- International Journal of Technology Management & Sustainable Development, 2010, v. 9, n. 1, p. 19, doi. 10.1386/tmsd.9.1.19_1
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Determination of the Best Method of Dehydration of Tropical Fruits to be Incorporated in Gelatin-based Dessert with Unaltered Sensory Qualities.
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- Asian Journal of Dairy & Food Research, 2021, v. 40, n. 4, p. 446, doi. 10.18805/ajdfr.DR-241
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Nutritional and Organoleptic Properties of Oat Milk Dessert Enriched with Paneer and Standardized Milk.
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- Asian Journal of Dairy & Food Research, 2021, v. 40, n. 2, p. 167, doi. 10.18805/ajdfr.DR-1601
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Formulation and Optimization by Experimental Design of Dairy Dessert Based on Lupinus albus L. and Stevia rebaudiana Extracts.
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- Asian Journal of Dairy & Food Research, 2019, v. 38, n. 4, p. 281, doi. 10.18805/ajdfr.DR-137
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Comparison of Water Gel Desserts from Fish Skin and Pork Gelatins Using Instrumental Measurements.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 4, p. C196, doi. 10.1111/j.1750-3841.2007.00320.x
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Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure.
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- Food & Bioprocess Technology, 2017, v. 10, n. 5, p. 914, doi. 10.1007/s11947-017-1872-9
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Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties.
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- IET Nanobiotechnology (Wiley-Blackwell), 2023, v. 17, n. 3, p. 171, doi. 10.1049/nbt2.12112
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Evaluation of fig‐milk dessert bioactive properties as a potential functional food.
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- Food Science & Nutrition, 2024, v. 12, n. 4, p. 2692, doi. 10.1002/fsn3.3950
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Production of the probiotic dessert containing sprouted quinoa milk and evaluation of physicochemical and microbial properties during storage.
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- Food Science & Nutrition, 2023, v. 11, n. 9, p. 5596, doi. 10.1002/fsn3.3517
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Nutritional and sensory properties of low‐fat milk dessert enriched with quinoa (Chenopodium quinoa Willd) Titicaca protein isolate.
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- Food Science & Nutrition, 2023, v. 11, n. 1, p. 516, doi. 10.1002/fsn3.3082
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Development and characterisation of a sugar‐free milk‐based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 801, doi. 10.1111/1471-0307.12484
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The Effects of Different Gums and Their Interactions on the Rheological Properties of a Dairy Dessert: A Mixture Design Approach.
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- Food & Bioprocess Technology, 2013, v. 6, n. 4, p. 896, doi. 10.1007/s11947-012-0787-8
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Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts.
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- Polymers (20734360), 2020, v. 12, n. 10, p. 2224, doi. 10.3390/polym12102224
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Development of functional milk desserts enriched with resistant starch based on consumers’ perception.
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- Food Science & Technology International, 2012, v. 18, n. 5, p. 465, doi. 10.1177/1082013211433070
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Quality and sensory acceptability of a chilled functional apple ready-dessert.
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- Food Science & Technology International, 2012, v. 18, n. 2, p. 167, doi. 10.1177/1082013211415087
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The Usability of Lor Cheese in Some Dairy-Based Desserts of Turkish and International Cuisines.
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- Journal of Culinary Science & Technology, 2020, v. 18, n. 6, p. 560, doi. 10.1080/15428052.2019.1692745
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