Zobrazeno 1 - 10
of 12
pro vyhledávání: '"H R, PITHAWALA"'
Autor:
R. C. E. Guy, H. R. Pithawala
Publikováno v:
International Journal of Food Science & Technology. 16:153-166
Summary The rheological changes taking place in cake batters between 70 and 90°C have been studied using chlorinated, heat-treated (120°C for 7 min) and untreated flours. It was shown that, in an aqueous sucrose solution of equivalent concentration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dff27c35a59b45d033b1a39bc1846e71
https://doi.org/10.1111/j.1365-2621.1981.tb01005.x
https://doi.org/10.1111/j.1365-2621.1981.tb01005.x
Publikováno v:
Proceedings of Indian National Science Academy, Vol 17, Iss 4 (2015)
Pectin-Esterase of Drumstick Leaves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::526d29aeaa2b35b01bfb8643685f88e6
https://insa.nic.in/writereaddata/UpLoadedFiles/PINSA/Vol17_1951_4_Art06.pdf
https://insa.nic.in/writereaddata/UpLoadedFiles/PINSA/Vol17_1951_4_Art06.pdf
Publikováno v:
Proceedings / Indian Academy of Sciences. 34:33-42
1. Three strains ofAspergilli having good PG activity were isolated. 2. The conditions for maximum elaboration of PG were studied using synthetic liquid media as well as wheat bran. (i) The enzyme content was maximum after 4 days of growth; pH below
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98cac177de4b6433f842609d3afb67ab
https://doi.org/10.1007/bf03050556
https://doi.org/10.1007/bf03050556
Publikováno v:
Archives of biochemistry. 17(2)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e42c51d7f023c73afb3f7826f9834e32
https://pubmed.ncbi.nlm.nih.gov/18860051
https://pubmed.ncbi.nlm.nih.gov/18860051
Autor:
GUY, R. C. E., PITHAWALA, H. R.
Publikováno v:
International Journal of Food Science & Technology; Apr1981, Vol. 16 Issue 2, p153-166, 14p
Publikováno v:
Journal of Texture Studies; Jun1982, Vol. 13 Issue 2, p273-273, 1p
Publikováno v:
Journal of Texture Studies; Jun1982, Vol. 13 Issue 2, p267-273, 7p
Publikováno v:
Proceedings of the Indian Academy of Sciences. Section B, Plant Sciences; Jul1951, Vol. 34 Issue 1, p33-42, 10p
Publikováno v:
Zeitschrift für Lebensmittel-Untersuchung und -Forschung; 1950, Vol. 90 Issue 3, p236-237, 2p
There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge. This book presents the latest innovations in magnetic resonance and in particula
