The effect of the concentration of batter made from Chickpea (Cicer arietinum L.) flour on the quality of a deep‐fried snack (Englisch)
- Neue Suche nach: Ravi, Ramasamy
- Neue Suche nach: Susheelamma, Nuggehalli Sampathkumarachar
- Neue Suche nach: Ravi, Ramasamy
- Neue Suche nach: Susheelamma, Nuggehalli Sampathkumarachar
In:
International Journal of Food Science & Technology
;
39
, 7
;
755-762
;
2004
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:The effect of the concentration of batter made from Chickpea (Cicer arietinum L.) flour on the quality of a deep‐fried snack
-
Beteiligte:Ravi, Ramasamy ( Autor:in ) / Susheelamma, Nuggehalli Sampathkumarachar ( Autor:in )
-
Erschienen in:International Journal of Food Science & Technology ; 39, 7 ; 755-762
-
Verlag:
- Neue Suche nach: Blackwell Science Ltd
-
Erscheinungsdatum:01.08.2004
-
Format / Umfang:8 pages
-
ISSN:
-
DOI:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Elektronische Ressource
-
Sprache:Englisch
-
Schlagwörter:
-
Datenquelle:
Inhaltsverzeichnis – Band 39, Ausgabe 7
Zeige alle Jahrgänge und Ausgaben
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 699
-
Editorial Note| 2004
- 701
-
EditorialSmith, Chris et al. | 2004
- 703
-
A review of theoretical and practical aspects of solid‐phase microextraction in food analysisWardencki, Waldemar / Michulec, Magdalena / Curyło, Janusz et al. | 2004
- 719
-
Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory propertiesJayamanne, Vijith S. / Adams, Martin R. et al. | 2004
- 727
-
The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white‐brined turkish cheeseBarbaros Ozer, Hamdi / Uraz, Güven / Beyzi‐Yilmaz, Ebru / Ferit Atasoy, Ahmet et al. | 2004
- 737
-
Prediction models for the thermal conductivity of aqueous starchHsu, Chuan‐Liang / Heldman, Dennis R. et al. | 2004
- 745
-
Functional properties of biscuits with whey protein concentrate and honeyConforti, Paula Andrea / Lupano, Cecilia Elena et al. | 2004
- 755
-
The effect of the concentration of batter made from Chickpea (Cicer arietinum L.) flour on the quality of a deep‐fried snackRavi, Ramasamy / Susheelamma, Nuggehalli Sampathkumarachar et al. | 2004
- 763
-
The influence of moisture content on the rheological properties of processed cheese spreadsLee, Siew Kim / Anema, Skelte / Klostermeyer, Henning et al. | 2004
- 773
-
The effect of whitening agents on the gel‐forming ability and whiteness of surimiBenjakul, Soottawat / Visessanguan, Wonnop / Kwalumtharn, Yuwathida et al. | 2004
- 783
-
The effect of storage on the antioxidant activity of reconstituted orange juice which had been pasteurized by high pressure or heatPolydera, Angeliki C. / Stoforos, Nikolaos G. / Taoukis, Petros S. et al. | 2004
- 793
-
Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality lossPiga, Antonio / Pinna, Ivo / Özer, Kamer B. / Agabbio, Mario / Aksoy, Uygun et al. | 2004
- 801
-
Characterization of time‐dependent flow properties of food suspensionsChoi, Yun H. / Yoo, Byoungseung et al. | 2004
- 801
-
Short communication. Characterization of time-dependent flow properties of food suspensionsChoi, Yun H. et al. | 2004
- 807
-
Short communication. The thermal kinetics of starch gelatinization in the presence of other cake ingredientsMarcotte, Michele et al. | 2004
- 807
-
The thermal kinetics of starch gelatinization in the presence of other cake ingredientsMarcotte, Michele / Sablani, Shyam S. / Kasapis, Stefan / Baik, Oon‐Doo / Fustier, Patrick et al. | 2004
- 811
-
Acidifying‐blanching of ‘Cicorino’ leaves: effects of recycling of processing solution on product pHSeverini, Carla / Derossi, Antonio / De Pilli, Teresa / Baiano, Antonietta et al. | 2004
- 811
-
Short communication. Acidifying-blanching of 'Cicorino' leaves: effects of recycling of processing solution on product pHSeverini, Carla et al. | 2004