Sensory properties trang 1 tải miễn phí từ TAILIEUCHUNG

"Sensory properties" trang 1 - tải miễn phí từ Tailieuchung

Physico-chemical and sensory properties of ready-to-cook milk based snack “milk crisp”

Physico-chemical and sensory properties of ready-to-cook milk based snack “milk crisp”

16 42 1

Physicochemical, functional, and sensory properties of yogurts containing persimmon

Physicochemical, functional, and sensory properties of yogurts containing persimmon

7 54 0

Effect of capsicum on the physico-chemical properties and sensory attributes of chicken sausages

Effect of capsicum on the physico-chemical properties and sensory attributes of chicken sausages

10 56 1

Development and sensory evaluation of tea biscuit using unique properties of betel leaf oil

Development and sensory evaluation of tea biscuit using unique properties of betel leaf oil

18 73 0

Importance of WPC 70 and calcium caseinate on sensory and textural properties of milk fermented with L. rhamnosus

Importance of WPC 70 and calcium caseinate on sensory and textural properties of milk fermented with L. rhamnosus

12 62 1

Evaluation of changes in the microbiological quality, physic-chemical properties and sensory properties of milk-based snack “milk crisp” during storage at ambient temperature

Evaluation of changes in the microbiological quality, physic-chemical properties and sensory properties of milk-based snack “milk crisp” during storage at ambient temperature

12 42 1

Studies on sensory properties of dahi blended with biofortified bajra flour

Studies on sensory properties of dahi blended with biofortified bajra flour

5 7 1

Effects of frozen storage on the physical properties and sensory acceptability of goat’s milk yoghurt

Effects of frozen storage on the physical properties and sensory acceptability of goat’s milk yoghurt

8 28 2

Evaluation of the physicochemical properties and sensory attributes of yoghurt made from mixtures of goat’s and cow’s milks

Evaluation of the physicochemical properties and sensory attributes of yoghurt made from mixtures of goat’s and cow’s milks

8 20 2

Possibilities for the use of whey in tel kadayıf (a Turkish dessert) production

Possibilities for the use of whey in tel kadayıf (a Turkish dessert) production

8 151 0

Study of formulation, sensory evaluation and microbiological study of camel and buffalo milk based khoa Burfi blended with watermelon seeds

Study of formulation, sensory evaluation and microbiological study of camel and buffalo milk based khoa Burfi blended with watermelon seeds

12 68 1

Physicochemical and sensory characteristics of kashk as influenced by quinoa flour addition

Physicochemical and sensory characteristics of kashk as influenced by quinoa flour addition

7 51 1

Modeling of rheological properties of mellorine mix including different oil and gum types by combined design, ANN, and ANFIS models

Modeling of rheological properties of mellorine mix including different oil and gum types by combined design, ANN, and ANFIS models

13 78 0

Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality

Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality

9 20 1

Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product

Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product

9 71 0

Studies on the effect of rehydration on the physico-chemical properties of duck meat balls

Studies on the effect of rehydration on the physico-chemical properties of duck meat balls

6 85 2

Standardization and physico-chemical properties of custard apple soya milk shake

Standardization and physico-chemical properties of custard apple soya milk shake

7 61 1

Effects of microwave roasting time on physico-chemical properties and sensory evaluation of germinated red brown rice milk

Effects of microwave roasting time on physico-chemical properties and sensory evaluation of germinated red brown rice milk

6 47 1

Effect of soymilk substitution on the quality properties of malted maize beverage drink

Effect of soymilk substitution on the quality properties of malted maize beverage drink

5 18 1

Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese

Physiochemical and sensory properties of functional low fat cheesecake manufactured using cottage cheese

7 20 1

Đã phát hiện trình chặn quảng cáo AdBlock

Trang web này phụ thuộc vào doanh thu từ số lần hiển thị quảng cáo để tồn tại. Vui lòng tắt trình chặn quảng cáo của bạn hoặc tạm dừng tính năng chặn quảng cáo cho trang web này.