Works matching IS 00224901 AND DT 2017 AND VI 48 AND IP 2
Results: 11
Solubilization of bovine gelatin using power ultrasound: gelation without heating.
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- Journal of Texture Studies, 2017, v. 48, n. 2, p. 87, doi. 10.1111/jtxs.12213
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- Article
Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
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- Journal of Texture Studies, 2017, v. 48, n. 2, p. 95, doi. 10.1111/jtxs.12214
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- Article
A preliminary study on the application of natural sweet proteins in agar-based gels.
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- Journal of Texture Studies, 2017, v. 48, n. 2, p. 103, doi. 10.1111/jtxs.12215
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- Article
Effect of Angum gum in combination with tragacanth gum on rheological and sensory properties of ketchup.
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- Journal of Texture Studies, 2017, v. 48, n. 2, p. 114, doi. 10.1111/jtxs.12216
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- Article
Issue Information.
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- Journal of Texture Studies, 2017, v. 48, n. 2, p. 85, doi. 10.1111/jtxs.12218
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- Article
The effect of Arabic gum on frozen dough properties and the sensory assessments of the bread produced.
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- Journal of Texture Studies, 2017, v. 48, n. 2, p. 124, doi. 10.1111/jtxs.12223
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Structure influence on mechanical and acoustic properties of freeze-dried gels obtained with the use of hydrocolloids.
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- Journal of Texture Studies, 2017, v. 48, n. 2, p. 131, doi. 10.1111/jtxs.12224
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- Article
The addition effect of Tunisian date seed fibers on the quality of chocolate spreads.
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- Journal of Texture Studies, 2017, v. 48, n. 2, p. 143, doi. 10.1111/jtxs.12225
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- Article
Studies on effect of temperature and time on textural and rheological properties of starch isolated from traditional rice cultivars of Kashmir (India).
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- Journal of Texture Studies, 2017, v. 48, n. 2, p. 151, doi. 10.1111/jtxs.12226
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Physicochemical, cooking, and textural characteristics of grains of different rice ( O ryza sativa L.) cultivars of temperate region of India and their interrelationships.
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- Journal of Texture Studies, 2017, v. 48, n. 2, p. 160, doi. 10.1111/jtxs.12227
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Changes in food bolus texture during mastication.
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- Journal of Texture Studies, 2017, v. 48, n. 2, p. 171, doi. 10.1111/jtxs.12228
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- Article