Effect of rice flour incorporation on some physicochemical, color, rheological, bioactive and sensory properties of a new pestil formulation: one factor design approach and optimization
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05367-7.pdf
Reference27 articles.
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2. Ai Y, Jane JL (2015) Gelatinization and rheological properties of starch. Starch/stärke 67:213–224
3. Anuntagool J, Alvarez G, Flick D (2017) Predictive model for viscosity development of modified rice starch suspension under unsteady temperature change. J Food Eng 209:45–51
4. AOAC (2000) Analyses code 990.03. In: official methods of analysis of AOAC International. Associate off analytical chemistry 17th Ed., Washington DC 1(4): 26–27
5. Baltacı C, Ilyasoglu H, Ucuncu AGO (2016) Investigation of hydroxymethylfurfural formation in herle. Int J Food Prop 19(12):2761–2768
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1. KARABUĞDAY (Fagopyrum esculentum) UNU İLE ZENGİNLEŞTİRİLMİŞ DUT PESTİLLERİNİN BAZI FİZİKO-KİMYASAL, RENK, BİYOAKTİF VE DUYUSAL ÖZELLİKLERİNİN ARAŞTIRILMASI;Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi;2022-12-03
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