Similar Papers

Paper Title
Journal
Date
Author
Effect of the addition of hydrocolloids on the rheological and baking properties of the products with added spelt flour (Triticum spelta L.)
Tatiana Bojňanská ... Jana Šmitalová
Potravinarstvo Slovak Journal of Food Sciences | VOL. 10
Tatiana Bojňanská, et. al.Tatiana Bojňanská ... Jana Šmitalová
24 Jan 2016
Addition of Guar Gum and Soy Protein Increases the Efficacy of the American Heart Association (AHA) Step I Cholesterol-Lowering Diet without Reducing High Density Lipoprotein Cholesterol Levels in Non-Human Primates
Thomas A Wilson ... Robert J Nicolosi
The Journal of Nutrition | VOL. 128
Thomas A Wilson, et. al.Thomas A Wilson ... Robert J Nicolosi
01 Sep 1998
Role of gelatin in low fat stirred yogurt and its possible replacement
Zhihua Pang
-
Zhihua PangZhihua Pang
19 Dec 2014
Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum
Montri Chaisawang ... Manop Suphantharika
Food Hydrocolloids | VOL. 20
Montri Chaisawang, et. al.Montri Chaisawang ... Manop Suphantharika
22 Aug 2005
View more papers

More From: Journal of Food Engineering

Paper Title
Journal
Date
Author
Effect of Particle Size Distribution on Mass Transfer During Solid-Fluid Extraction and Its Application to Coffee Brewing
K.H Estévez-Sánchez ... I.I Ruiz-López
Journal of Food Engineering | VOL. -
K.H Estévez-Sánchez, et. al.K.H Estévez-Sánchez ... I.I Ruiz-López
01 Feb 2025
Dielectric behavior of frozen dough during thawing: Insights into phase transition, mobility, and migration of water
Yiling Yang ... Daming Fan
Journal of Food Engineering | VOL. -
Yiling Yang, et. al.Yiling Yang ... Daming Fan
01 Feb 2025
Editorial Board
-
Journal of Food Engineering | VOL. 387
--
01 Feb 2025
Encapsulation of Curcumin in Casein-Dextran Sulfate Nanocomplexes for Enhanced Acid Stability and Bioaccessibility
Hyejung Lee ... Qixin Zhong
Journal of Food Engineering | VOL. -
Hyejung Lee, et. al.Hyejung Lee ... Qixin Zhong
01 Feb 2025
View more papers

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.