Detalhe da pesquisa
1.
Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products.
J Food Sci Technol
; 54(5): 1293-1303, 2017 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-28416880
2.
Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentation.
J Food Sci Technol
; 53(11): 4106-4109, 2016 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-28035166
3.
Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening.
J Food Sci Technol
; 52(8): 4852-62, 2015 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-26243905
4.
Flow behaviour of gellan sol with selected cations.
J Food Sci Technol
; 52(2): 1233-7, 2015 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-25694746
5.
Mango pulp-agar based model gel: textural characterisation.
J Food Sci Technol
; 51(1): 75-82, 2014 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-24426050
6.
Jilebi 3: Effect of frying conditions on physical characteristics.
J Food Sci Technol
; 51(5): 865-74, 2014 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-24803692
7.
Jilebi 2: Flowability, pourability and pH of batter as affected by fermentation.
J Food Sci Technol
; 50(2): 293-300, 2013 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-24425919
8.
Food gels: gelling process and new applications.
Crit Rev Food Sci Nutr
; 52(4): 334-46, 2012.
Artigo
em Inglês
| MEDLINE | ID: mdl-22332597
9.
Hydrocolloids as thickening and gelling agents in food: a critical review.
J Food Sci Technol
; 47(6): 587-97, 2010 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-23572691
10.
Roasting green coffee beans using spouted bed roaster: changes in physical characteristics.
J Food Sci Technol
; 47(6): 674-7, 2010 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-23572704
11.
Predicting enzymatic starch hydrolysis mechanism during paddy malting by vibrational spectroscopy and multivariate calibration analysis.
Food Chem
; 259: 89-98, 2018 Sep 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-29680067
12.
Frying of the Dispersion Droplets with Varying Contents of Chickpea Flour and Gum Arabic: Product Characterization and Modeling.
J Food Sci
; 83(3): 648-660, 2018 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-29405293
13.
Time-Independent and Time-Dependent Rheological Characterization of Dispersions with Varying Contents of Chickpea Flour and Gum Arabic Employing the Multiple Loop Experiments.
J Food Sci
; 81(8): E1938-48, 2016 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-27331658
14.
Rheology of Rice Flour Dough with Gum Arabic: Small and Large-Deformation Studies, Sensory Assessment and Modeling.
J Food Sci
; 80(8): E1735-45, 2015 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-26248962
15.
Dehumidifier assisted drying of a model fruit pulp-based gel and sensory attributes.
J Food Sci
; 77(7): S263-73, 2012 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-22708654
16.
Turmeric powder and starch: selected physical, physicochemical, and microstructural properties.
J Food Sci
; 76(9): C1284-91, 2011.
Artigo
em Inglês
| MEDLINE | ID: mdl-22416690