Hydrocolloid effect on Joha rice pancake dough rheology and sensory evaluation by fuzzy logic-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Hydrocolloid effect on Joha rice pancake dough rheology and sensory evaluation by fuzzy logic

Published:2024-03 Issue: Volume:13 Page:100136
ISSN:2772-2759
Container-title:Measurement: Food
language:en
Short-container-title:Measurement: Food

Author:

Dash Kshirod Kumar^ORCID,Gohain Gunjan,Bhagyaraj G.V.S.

Publisher

Elsevier BV

Reference46 articles.

1. The effects of deep-frying deep frying, microwave, oven and sous vide cooking on the acrylamide formation of gluten-free chicken nuggets;Ateş;Int. J. Gastron. Food Sci.,2023

2. Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp;Augusto;J. Food Eng.,2012

3. Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: creep and recovery behaviours;Augusto;Food Res. Int.,2013

4. Assessing the long- and short-run asymmetrical effects of climate change on rice production: empirical evidence from India;Baig;Environ. Sci. Pollut. Res.,2022

5. Heat transfer analysis of convective and microwave drying of dragon fruit;Bhagya Raj;J. Food Process. Eng.,2021

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3