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2016
[x]
Sacherschließung
yogurt
(1)
viscosity
(1)
taro flour
(1)
starter cultures
(1)
spices
(1)
soya milk
(1)
sensory properties
(1)
sensory analysis
(1)
rheology
(1)
quantitative descriptive analysis
(1)
Publikationstyp
Artikel
(5)
Erscheinungsjahr
Institution
5 Treffer
Kurzansicht
E-Jahr
Zugriff
Typ
Operations
Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour
2016 .
Bakare, Adegoke H.
|
Ogunbowale, Olukemi D.
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Adegunwa, Mojisola O.
|
Olusanya, Joseph O.
2016
http://purl.org/ontology/bibo/Article
Effect of spices formulations on the physicochemical and sensory properties of Nnam gon, a Cameroonian dish prepared with cucurbitaceae seeds
2016 .
Manejo Djiogue, Josiane E.
|
Nguimbou, Richard M.
|
Tatsadjieu, Leopold N.
|
Mang, Yannick D.
|
Njintang, Nicolas Y.
2016
http://purl.org/ontology/bibo/Article
The effect of proteolytic activity of starter cultures on technologically important properties of yogurt
2016 .
Amani, Elahe
|
Eskandari, Mohammad Hadi
|
Shekarforoush, Shahram
2016
http://purl.org/ontology/bibo/Article
Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat–taro flour composite bread
2016 .
Abera, Gidmwork
|
Solomon, W. K.
|
Bultosa, Geremew
2016
http://purl.org/ontology/bibo/Article
The quality changes and microflora analysis of commercial instant soya milk
2016 .
Ma, Xiaohong
|
Hu, Xinzhong
|
Liu, Liu
|
Li, Xiaoping
|
Ma, Zhen
|
Chen, Jiahui
|
Wei, Xue
2016
http://purl.org/ontology/bibo/Article