Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Rajiv, Jyotsna"'
Publikováno v:
In LWT - Food Science and Technology 2011 44(3):719-724
Publikováno v:
In Food Research International 2007 40(10):1254-1260
Publikováno v:
In Journal of Food Engineering 2007 80(4):1239-1245
Publikováno v:
In Journal of Food Engineering 2007 78(4):1202-1206
Publikováno v:
Journal of Food Measurement and Characterization. 10:762-772
The aim of the study was to develop Gluten free (GF) muffins at par with wheat flour muffins in terms of quality. Finger millet flour (FM) and whey protein concentrate (WP) blends were made in the ratio of 100:0, 95:5, 90:10 and 85:15. As the level o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddb8fdac3de2cfca4cd8ab599a821ada
https://doi.org/10.1007/s11694-016-9361-9
https://doi.org/10.1007/s11694-016-9361-9
Publikováno v:
Journal of Texture Studies. Oct2012, Vol. 43 Issue 5, p350-360. 11p.
Publikováno v:
Journal of Texture Studies. Dec2011, Vol. 42 Issue 6, p478-489. 12p.
Publikováno v:
Journal of Texture Studies. Apr2010, Vol. 41 Issue 2, p208-223. 16p. 3 Black and White Photographs, 1 Chart, 3 Graphs.
Publikováno v:
Journal of Texture Studies. Jun2008, Vol. 39 Issue 3, p267-283. 17p. 2 Black and White Photographs, 4 Charts, 2 Graphs.
Publikováno v:
Journal of Food Processing and Preservation. 38:1965-1972
Split green gram (Phaseolus aureus) was roller milled into semolina and was substituted at 20, 40, 60 and 80% levels in vermicelli making in this study. The ash and protein content increased in blends as the level of green gram semolina (GGS) increas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c725b92ceaea66d1942fc6032a498f2
https://doi.org/10.1111/jfpp.12172
https://doi.org/10.1111/jfpp.12172