Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour.
- Published in:
- International Journal of Food Engineering, 2016, v. 12, n. 4, p. 411, doi. 10.1515/ijfe-2016-0041
- By:
- Publication type:
- Article
Works matching IS 15563758 AND DT 2016 AND VI 12 AND IP 4
Results: 10
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Influence of Different Drying Methods on Drying Characteristics, Carotenoids, Chemical and Physical Properties of Gac Fruit Pulp (Momordica cochinchinensis L.).
- Published in:
- International Journal of Food Engineering, 2016, v. 12, n. 4, p. 395, doi. 10.1515/ijfe-2015-0162
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- Publication type:
- Article
3
Physico-chemical Characteristics and Oxidative Stability of Date-Pits Oil during Storage at Different Temperatures.
- Published in:
- International Journal of Food Engineering, 2016, v. 12, n. 4, p. 385, doi. 10.1515/ijfe-2015-0173
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- Publication type:
- Article
4
Characteristics and Application in Food Preservatives of Lactobacillus plantarum TK9 Isolated from Naturally Fermented Congee.
- Published in:
- International Journal of Food Engineering, 2016, v. 12, n. 4, p. 377, doi. 10.1515/ijfe-2015-0180
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- Publication type:
- Article
5
Effect of Type of Plasticizers on Mechanical and Water Barrier Properties of Transglutaminase Cross-Linked Zein-Oleic Acid Composite Films.
- Published in:
- International Journal of Food Engineering, 2016, v. 12, n. 4, p. 365, doi. 10.1515/ijfe-2015-0289
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- Publication type:
- Article
6
Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality.
- Published in:
- International Journal of Food Engineering, 2016, v. 12, n. 4, p. 355, doi. 10.1515/ijfe-2015-0308
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- Publication type:
- Article
7
Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums.
- Published in:
- International Journal of Food Engineering, 2016, v. 12, n. 4, p. 343, doi. 10.1515/ijfe-2015-0207
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- Publication type:
- Article
8
Purification and Characterization of Angiotensin-I Converting Enzyme Inhibitory Peptides from Prickly Ash (Zanthoxylum bungeanum Maxim) Seed Protein Hydrolysates.
- Published in:
- International Journal of Food Engineering, 2016, v. 12, n. 4, p. 333, doi. 10.1515/ijfe-2015-0091
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- Publication type:
- Article
9
Determination of Volatiles in Ham by Gas Chromatography with Olfactory Detection.
- Published in:
- International Journal of Food Engineering, 2016, v. 12, n. 4, p. 323, doi. 10.1515/ijfe-2015-0149
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- Publication type:
- Article
10
Relationships of Image Texture Properties with Chewing Activity and Mechanical Properties during Mastication of Bread.
- Published in:
- International Journal of Food Engineering, 2016, v. 12, n. 4, p. 311, doi. 10.1515/ijfe-2015-0309
- By:
- Publication type:
- Article