المؤلفون: DEMIRCI, Ahmet Sukru, PALABIYIK, Ibrahim, OZALP, Seymanur, TIRPANCI SIVRI, Goksel

المصدر: Food Science and Technology. June 2019 39(2)

مصطلحات موضوعية: Tarhana, kefir, rheological behavior, fermentation, sensorial property

وصف الملف: text/html

الوصول الحر: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200358Test

المؤلفون: DEMIRCI,Ahmet Sukru, PALABIYIK,Ibrahim, OZALP,Seymanur, TIRPANCI SIVRI,Goksel

المصدر: Food Science and Technology n.ahead 2018

مصطلحات موضوعية: Tarhana, kefir, rheological behavior, fermentation, sensorial property

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الإتاحة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005005103Test

المؤلفون: Ahmet Sukru DEMIRCI, Ibrahim PALABIYIK, Seymanur OZALP, Goksel TIRPANCI SIVRI

المصدر: Food Science and Technology, Iss 0 (2018)

مصطلحات موضوعية: Tarhana, kefir, rheological behavior, fermentation, sensorial property, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995

العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005005103&lng=en&tlng=enTest; https://doaj.org/toc/1678-457XTest; https://doaj.org/article/9d2bea82878141d4bc6f50ffb4479722Test

الإتاحة: https://doi.org/10.1590/fst.29817Test
https://doaj.org/article/9d2bea82878141d4bc6f50ffb4479722Test

المؤلفون: Falcão, Ana Paula, Chaves, Eduardo Sidinei, Falcão, Leila Denise, Gauche, Cony, Barreto, Pedro Luiz Manique, Bordignon-Luiz, Marilde Terezinha

المصدر: Food Science and Technology. December 2009 29(4)

مصطلحات موضوعية: Vitis vinifera L., Vitis labrusca L., anthocyanin, xanthan gum, rheological behavior

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الوصول الحر: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400024Test

المؤلفون: Ana Paula Falcão, Eduardo Sidinei Chaves, Leila Denise Falcão, Cony Gauche, Pedro Luiz Manique Barreto, Marilde Terezinha Bordignon-Luiz

المصدر: Food Science and Technology, Vol 29, Iss 4, Pp 857-862 (2009)

مصطلحات موضوعية: Vitis vinifera L, Vitis labrusca L, antocianina, goma xantana, comportamento reológico, anthocyanin, xanthan gum, rheological behavior, Nutrition. Foods and food supply, TX341-641, Technology (General), T1-995

العلاقة: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400024Test; https://doaj.org/toc/0101-2061Test; https://doaj.org/toc/1678-457XTest; https://doaj.org/article/fa133c548f204fed82f8e8da626040baTest

الإتاحة: https://doi.org/10.1590/S0101-20612009000400024Test
https://doaj.org/article/fa133c548f204fed82f8e8da626040baTest

المؤلفون: Ibrahim Palabiyik, Seymanur Ozalp, Göksel Tırpancı Sivri, Ahmet Şükrü Demirci

المصدر: Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Issue: ahead, Published: 05 APR 2018
Food Science and Technology v.39 n.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 39, Issue: 2, Pages: 358-364, Published: 05 APR 2018

مصطلحات موضوعية: 0106 biological sciences, sensorial property, Starch, Flour, rheological behavior, Lactic-Acid Bacteria, Wheat flour, Storage, Bacterial population, lcsh:TX341-641, 01 natural sciences, kefir, chemistry.chemical_compound, Mouthfeel, 0404 agricultural biotechnology, Tarhana, Yeasts, 010608 biotechnology, lcsh:Technology (General), Cereal product, Soup, Food science, fermentation, Kefir, food and beverages, 04 agricultural and veterinary sciences, MRS agar, Yogurt, 040401 food science, chemistry, Food, Fermentation, lcsh:T1-995, lcsh:Nutrition. Foods and food supply, Food Science, Biotechnology

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الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6558070170c1830472fe91ce56d7c395Test
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005005103&lng=en&tlng=enTest

المؤلفون: Bezerra, Tânya Sulamytha, Fernandes, Tatiana Nunes, Resende, Jaime Vilela de

المصدر: Journal of Food Science and Technology

مصطلحات موضوعية: Rheological behavior, Frozen fruit pulps, Additives, Kinetic Freezing

العلاقة: BEZERRA, T. S.; FERNANDES, T. N.; RESENDE, J. V. Effects of added sucrose and pectin on the rheological behavior and freezing kinetics of passion fruit pulp Studied by response surface methodology. Journal of Food Science and Technology, Mysore, p. 1-8,May 2014.; http://www.springer.com/food+science/journal/13197Test; http://repositorio.ufla.br/jspui/handle/1/5251Test

الإتاحة: http://repositorio.ufla.br/jspui/handle/1/5251Test
http://www.springer.com/food+science/journal/13197Test