نمایش نتایج جستجو برای
کلمات کلیدی: hydrocolloid
موارد یافت شده: 13
1 - Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology (چکیده)2 - DIRECT AND INDIRECT METHODS TO EVALUATE THE YIELD STRESS OF SELECTED FOOD HYDROCOLLOIDS (چکیده)
3 - The time dependent rheological characteristics of low- calorie pistachio butter: A response surface methodology (چکیده)
4 - Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study (چکیده)
5 - Influence of different substitution levels of lallemantia royleana seed gum on textural characteristics of selected hydrocolloids (چکیده)
6 - Application and Functions of Stabilizers in Ice Cream (چکیده)
7 - Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology (چکیده)
8 - Effect of selected food hydrocolloids on the physical properties of mayonnaise (چکیده)
9 - The time-independent rheological characteristics of reduced calorie pistachio butter (چکیده)
10 - Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature (چکیده)
11 - Optimization of Hydrocolloid Extraction From Wild Sage Seed (Salvia macrosiphon) Using Response Surface (چکیده)
12 - Rheological characterization of hydrocolloid extracted from wild sage seed (Salvia macrosiphon) (چکیده)
13 - Evaluation of the hydrocolloid extraction yield of Lallemantia royleana seed by image analysis method (چکیده)
