Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Mudasir Bashir Mir"'
Publikováno v:
Applied Food Research, Vol 1, Iss 2, Pp 100016- (2021)
The purpose of the current study was to optimize the formulation of almond gum incorporated set-yogurt with better functional and sensory attributes. The impact of almond gum concentration (0.05 – 0.2%), incubation time (5 – 8 h) and culture leve
Externí odkaz:
https://doaj.org/article/59188a221b9144a782b8f7cc1b8c846f
Autor:
Saqib Hassan, Mudasir Bashir Mir, Aamir Afzal Magray, Anushara Prabhakaran, Namrata Deka, Joseph Selvin, George Seghal Kiran
Publikováno v:
Enzyme Inactivation in Food Processing ISBN: 9781003331797
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c673a2f6465eab50c991c540d21a11e9
https://doi.org/10.1201/9781003331797-16
https://doi.org/10.1201/9781003331797-16
Publikováno v:
Handbook of Nanoencapsulation ISBN: 9781003259183
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91749dc0cb9b55342ca3a4cd4d3bf439
https://doi.org/10.1201/9781003259183-3
https://doi.org/10.1201/9781003259183-3
Autor:
Shabir Ahmad Mir, Mudasir Bashir Mir, Manzoor Ahmad Shah, Afshan Mumtaz Hamdani, Kappat Valiyapeediyekkal Sunooj, Yuthana Phimolsiripol, Amin Mousavi Khaneghah
Publikováno v:
Journal of Asia-Pacific Entomology. 26:102058
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17d8dbe517fd1748c7813f7274e80008
https://doi.org/10.1016/j.aspen.2023.102058
https://doi.org/10.1016/j.aspen.2023.102058
Publikováno v:
Microbial Decontamination of Food ISBN: 9789811951138
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a6e0da4128b59742bad4ac248e409a3
https://doi.org/10.1007/978-981-19-5114-5_7
https://doi.org/10.1007/978-981-19-5114-5_7
Publikováno v:
Microbial Decontamination of Food ISBN: 9789811951138
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0fed1f2828680ba20b6cfd16441b73b
https://doi.org/10.1007/978-981-19-5114-5_16
https://doi.org/10.1007/978-981-19-5114-5_16
Publikováno v:
Microbial Decontamination of Food ISBN: 9789811951138
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7858cc3728dcef0e948cfe5cfee9171
https://doi.org/10.1007/978-981-19-5114-5_12
https://doi.org/10.1007/978-981-19-5114-5_12
Publikováno v:
Gluten-free Bread Technology ISBN: 9783030738976
Gluten-free bread making is a challenging task as the ingredients used could not mimic wheat gluten functionality. Gluten protein complex is considered vital for successful bread making. Commercially available gluten-free breads face both social and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6af75ddb37cb7415d1d52501c489c4f
https://doi.org/10.1007/978-3-030-73898-3_2
https://doi.org/10.1007/978-3-030-73898-3_2
Autor:
Romee Jan, Ajay Singh, Khalid Muzaffar, Sajad Ahmad Sofi, Mudasir Bashir Mir, Darakshan Majid, Naseer Ahmad Bhat
Publikováno v:
Gluten-free Bread Technology ISBN: 9783030738976
For successful bread making process gluten has an important role to play. But many of the individuals are susceptible to gluten and are associated with the development of gluten related disorders even on ingestion of small amount of gluten. The incre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c44dc35ba11b4b14a283ed75cb41ede
https://doi.org/10.1007/978-3-030-73898-3_3
https://doi.org/10.1007/978-3-030-73898-3_3