Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid (Englisch)
- Neue Suche nach: Agyare, K.K.
- Neue Suche nach: Xiong, Y.L.
- Neue Suche nach: Addo, K.
- Neue Suche nach: Akoh, C.C.
- Neue Suche nach: Agyare, K.K.
- Neue Suche nach: Xiong, Y.L.
- Neue Suche nach: Addo, K.
- Neue Suche nach: Akoh, C.C.
In:
Journal of Food Science
;
69
, 7
;
297-302
;
2004
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid
-
Beteiligte:Agyare, K.K. ( Autor:in ) / Xiong, Y.L. ( Autor:in ) / Addo, K. ( Autor:in ) / Akoh, C.C. ( Autor:in )
-
Erschienen in:Journal of Food Science ; 69, 7 ; 297-302
-
Verlag:
- Neue Suche nach: Blackwell Publishing Ltd
-
Erscheinungsdatum:01.09.2004
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Format / Umfang:6 pages
-
ISSN:
-
DOI:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Elektronische Ressource
-
Sprache:Englisch
-
Schlagwörter:
-
Datenquelle:
Inhaltsverzeichnis – Band 69, Ausgabe 7
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Development of an Orange-flavored Barley beta-Glucan Beverage with Added Whey Protein IsolateTemelli, F. / Bansema, C. / Stobbe, K. et al. | 2004
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M Food Microbiology and Safety - Inactivation of E. coil 8739 in Enriched Soymilk Using Pulsed Electric FieldsLi, S.-Q. et al. | 2004
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M Food Microbiology and Safety - Characterization of the Yeast Population Involved in the Production of a Typical Italian BreadVernacchi, P. et al. | 2004
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E Food Engineering and Physical Properties - Rapid Heating Effects on Gelation of Muscle ProteinsRiemann, A.E. et al. | 2004
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E Food Engineering and Physical Properties - Sequential Quadratic Programming for Development of a New Probiotic Dairy Tofu with Glucono-d-LactoneChen, M.-J. et al. | 2004
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E Food Engineering and Physical Properties - Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured LipidAgyare, K.K. et al. | 2004
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M Food Microbiology and Safety - Effect of Delayed Icing on the Microbiological Quality of Tropical Fish: Barracudas (Sphyraena barracuda)Jeyasekaran, G. et al. | 2004
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C Food Chemistry and Toxicology - Extraction of Anthocyanins and Polyphenolics from Blueberry- processing WasteLee, J. et al. | 2004
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E Food Engineering and Physical Properties - A New Method for Characterizing Fiber Formation in Meat Analogs during High-moisture ExtrusionYao, G. et al. | 2004
-
M Food Microbiology and Safety - Hamburger Composition and Microwave Heating UniformityRyynänen, S. et al. | 2004
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S Sensory and Nutritive Qualities of Food - Relating Descriptive Sensory Analysis to Gas Chromatography- Olfactometry Ratings of Fresh Strawberries Using Partial Least Squares RegressionSchulbach, K.F. et al. | 2004
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C Food Chemistry and Toxicology - Dynamic Head Space Analyses of Orange Juice Flavor Compounds and Their Absorption into Packaging MaterialsSheung, K.S.M. et al. | 2004
-
C Food Chemistry and Toxicology - Thermal Stability and Isomerization of Lycopene in Tomato Oleoresins from Different VarietiesHackett, M.M. et al. | 2004
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S Sensory and Nutritive Qualities of Food - Development of an Orange-flavored Barley b-Glucan Beverage with Added Whey Protein IsolateTemelli, F. et al. | 2004
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S Sensory and Nutritive Qualities of Food - Particle-size Distribution of Cowpea Flours Affects Quality of Akara (Fried Cowpea Paste)Singh, A. et al. | 2004
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S Sensory and Nutritive Qualities of Food - Influence of Commercial Diets on Quality Aspects of Cultured Gulf of Mexico Surgeon (Ancipenser oxyrinchus desotoi)Oliveira, A.C.M. et al. | 2004
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C Food Chemistry and Toxicology - Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour DoughChung, J. et al. | 2004
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Page Charge Notice| 2004
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JFS Masthead| 2004
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E Food Engineering and Physical Properties - Microencapsulation by Spray Drying of Multiple Emulsions Containing CarotenoidsRodríguez-Huezo, M.E. et al. | 2004
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M Food Microbiology and Safety - Expression of 2 Lipomyces kononenkoae a-Amylase Genes in Selected Whisky Yeast StrainsGrange-Nel, K.la et al. | 2004
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S Sensory and Nutritive Qualities of Food - Effect of Harvest Maturity on the Sensory Characteristics of Fresh-cut CantaloupeBeaulieu, J.C. et al. | 2004
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S Sensory and Nutritive Qualities of Food - Natural Antioxidant Effect from Peanut Skins in Honey-roasted PeanutsNepote, V. et al. | 2004
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Subject Index| 2004
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S Sensory and Nutritive Qualities of Food - Developing a Lexicon for Descriptive Analysis of SoymilksN'Kouka, K.Day et al. | 2004
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S Sensory and Nutritive Qualities of Food - Impact of Physical and Chemical Pretreatments on Texture of Octopus (Eledotie moschata)Katsanidis, E. et al. | 2004
-
Author Index| 2004
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C Food Chemistry and Toxicology - Bleaching of Green Peas and Changes in Enzyme Activities of Seeds under Simulated Climatic ConditionsCheng, M. et al. | 2004
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C Food Chemistry and Toxicology - Malonaldehyde-induced Microstructural Modifications in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata)Tironi, V.A. et al. | 2004
-
E Food Engineering and Physical Properties - Process Characteristics of Hydrolysis of Chitosan in a Continuous Enzymatic Membrane ReactorKuo, C.H. et al. | 2004