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Published in 2018 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2017.1345982
Abstract: ABSTRACT In this study, the effect of the addition of soybean protein isolate (SPI), whey protein isolate (WPI), whole milk powder (WMP), and sodium caseinate (SC) on the rheological, physical, sensory, and structural properties of…
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Keywords:
frozen thawed;
fresh frozen;
thawed mashed;
rheological sensory ... See more keywords
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Published in 2020 at "Italian Journal of Food Science"
DOI: 10.14674/ijfs.1923
Abstract: Portulaca oleracea (purslane) can be used as a vegetable and herb for medical and food products. The aim of this study was to investigate the psychochemical, rheological, and sensory properties of voluminous breads enriched by…
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Keywords:
voluminous breads;
rheological sensory;
purslane powder;
purslane ... See more keywords
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Published in 2017 at "Mljekarstvo"
DOI: 10.15567/mljekarstvo.2017.0301
Abstract: The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter. The intent was also to investigate whether it is plausible to…
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Keywords:
kefir;
chemical rheological;
rheological sensory;
kefir produced ... See more keywords
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Published in 2020 at "Journal of oleo science"
DOI: 10.5650/jos.ess20081
Abstract: This study was aimed to prepare oleogels of whale spermaceti wax (WsWO) and lanolin wax (LnWO), and to compare them with well-known animal wax oleogels of shellac (ShWO) and beeswax (BsWO). WsWO, ShWO and BsWO…
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Keywords:
wswo;
bswo wswo;
animal wax;
rheological sensory ... See more keywords