Suggestion de sujets dans votre recherche.
Résultat(s) 1 - 12 résultats de 12 pour la requête '', Temps de recherche: 6,55s Affiner les résultats
  1. 1
    Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix

    Article en ligne

  2. 2
    Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage

    Article en ligne

  3. 3
    Probiotic set yogurt infused with orange pulp A multifaceted evaluation of nutritional, antioxidant, and physical attributes

    Article en ligne

  4. 4
    Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour

    Article en ligne

  5. 5
    Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)

    Article en ligne

  6. 6
    Application of time-intensity analysis in model system submitted to homogenization

    Article en ligne

  7. 7
    Kinetic degradation of guar gum in oilfield wastewater by photo-Fenton process

    Article en ligne

  8. 8
    Optimization of corn, rice and buckwheat formulations for gluten-free wafer production

    Article en ligne

  9. 9
    Rheological properties of lactose-free dairy desserts
    Article en ligne

  10. 10
    Gluten-free dough-making of specialty breads Significance of blended starches, flours and additives on dough behaviour

    Article en ligne

  11. 11
    Encapsulation of lead from hazardous CRT glass wastes using biopolymer cross-linked concrete systems

    Article en ligne

  12. 12
    Hydroxypropyl guar-borate interactions with tear film mucin and lysozyme
    Article

Outils de recherche: S'abonner aux flux RSS — Envoyer cette recherche par courriel