[title]
[author]
[shortEnglishNames]
[pubIssue]
DOI:
[Doi]
(PDF [paperSize]K)
[HTML] [XML]
Back
Home
Submission
Articles
Journals
Book
Services
Blog
Back
Search
Menu
Sign in
Journals by Subject
Journals by Title
Search
Effect of Pullulan and Hydrocolloids on Rheological Properties and Quality Parameters of Wheat-Soy Baladi Bread
Sati Y. Al-Dalain,
Mohamed K. Morsy
Food Nutr. Sci.
Vol.9 No.1, January 31, 2018
DOI:
10.4236/fns.2018.91003
(PDF 1017K)
HTML
XML
Rheological properties of low fat yogurt containing cress seed gum
Armita Behnia,
Hojjat Karazhiyan,
Razieh Niazmand,
Abdol Reza Mohammadi Nafchi
Agric. Sci.
Vol.4 No.9, November 06, 2013
DOI:
10.4236/as.2013.49B005
(PDF 141K)
HTML
Antioxidant and Pasting Properties of Oat
β
-Glucan Hydrocolloids
George E. Inglett,
Diejun Chen
Food Nutr. Sci.
Vol.3 No.6, June 21, 2012
DOI:
10.4236/fns.2012.36111
(PDF 423K)
HTML
About SCIRP
|
Sitemap
|
News
|
Jobs
Full Site
Copyright © 2020 Scientific Research Publishing Inc. All Rights Reserved.
Top
