Erscheinungsjahr
Datenquelle
Fach
Sprache
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Glass Transition Behavior and Rheological Properties of Surfactants and Gluten-Surfactant Mixtures
British Library Online Contents | 2004| -
Synthesis and taste properties of maltose and maltitol analogues
British Library Online Contents | 1993| -
The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi
British Library Online Contents | 2009| -
Yield and quality of red stigmas from different saffron strains at contrasting Mediterranean sites
British Library Online Contents | 2006| -
Estimation of the shelf-life of Halloumi cheese using survival analysis
British Library Online Contents | 2012| -
Sensory properties and consumer acceptance of concentrated yogurt made from cow's, goat's and sheep's milk
British Library Online Contents | 2001| -
Identification of Key Textural Attributes of Arabic Bread and Their Application to the Assessment of Storage and Quality
British Library Online Contents | 1998| -
Effect of Glass Transition and Cross-Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram
British Library Online Contents | 2002| -
Determination of visual detection thresholds of selected iron fortificants and formulation of iron-fortified pocket-type flat bread
British Library Online Contents | 2010| -
Sensory Thresholds of Selected Phenolic Constituents from Thyme and their Antioxidant Potential in Sunflower Oil
British Library Online Contents | 2008| -
Physicochemical, melissopalynological and antioxidant properties of artisanal honeys from Lebanon
British Library Online Contents | 2017| -
Estimation of shelf-life of concentrated yogurt by monitoring selected microbiological and physicochemical changes during storage
British Library Online Contents | 2003| -
Correlation of Selected Biochemical, Chemical and Physico-chemical Parameters and Sensory Perception of Staling in Arabic Bread
British Library Online Contents | 1993| -
The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese
British Library Online Contents | 2012| -
Substitution of wheat starch with non-wheat starches and cross-linked waxy barley starch affects sensory properties and staling of Arabic bread
British Library Online Contents | 1999|
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