Effect of heat treatment on rheological properties of red kidney bean gluten free cake batter and its relationship with cupcake quality.

Autor: Chompoorat P; 1Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, 50290 Thailand., Rayas-Duarte P; 2Robert M. Kerr Food and Agricultural Products Center, Biochemistry and Molecular Biology Department, Oklahoma State University, Stillwater, OK 74078 USA., Hernández-Estrada ZJ; 3Instituto Tecnológico de Veracruz del Tecnológico Nacional de México, Calz. Miguel Angel de Quevedo 2779 Col. Formando Hogar, 91860 Veracruz, Ver. Mexico., Phetcharat C; 4Faculty of Economics, Chiang Mai University, Chiang Mai, 50200 Thailand., Khamsee Y; 1Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai, 50290 Thailand.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2018 Dec; Vol. 55 (12), pp. 4937-4944. Date of Electronic Publication: 2018 Sep 21.

Plant spacing and pruning effect on yield productivity of jatropha.

Autor: Arunyanark, Anuruck, Foytong, Kanniga, Jompuk, Choosak, Srinives, Peerasak, Tanya, Patcharin

Publikováno v: Journal of Crop Science & Biotechnology; Sep2024, Vol. 27 Issue 4, p501-507, 7p

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Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beans.

Autor: Kaur, Jasjot, Singh, Rashmi, Bansal, Radhika, Upadhyay, Srishti, Desai, Shivani, Kumar, Yogesh, Chakraborty, Gourav, Satankar, Monika, Sharanagat, Vijay Singh

Publikováno v: Food Production, Processing & Nutrition; 4/4/2024, Vol. 6 Issue 1, p1-11, 11p

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