EFFECT OF DRY MATTER CONTENT IN MILK ON SOURING DYNAMICS AND QUALITY PARAMETERS OF TVOROG CURD Journal title: Żywność. Nauka. Technologia. Jakość Authors: Krzysztof Siemianowski, Jerzy Szpendowski, Piotr Kołakowski, Katarzyna Pawlikowska, Jacek Bardowski,... Subject(s):
Studies on Physicochemical and Sensory Characteristics of Overripe Tempeh Flour as Food Seasoning Journal title: Academic Research International Authors: Martina Andriani, Baskoro K , , Edhi Nurhartadi Subject(s):
WPŁYW ZAWARTOŚCI SUCHEJ MASY W MLEKU NA DYNAMIKĘ UKWASZANIA ORAZ CECHY JAKOŚCIOWE SKRZEPU TWAROGOWEGO Journal title: Żywność. Nauka. Technologia. Jakość Authors: Krzysztof Siemianowski, Jerzy Szpendowski, Piotr Kołakowski, Katarzyna Pawlikowska, Jacek Bardowski,... Subject(s):
Effect of Oregano Herb on Dough Rheology and Bread Quality Journal title: International Journal of Food Science, Nutrition and Dietetics (IJFS) Authors: Gurpreet K Dhillon Subject(s):
EFFECT OF GARIFICATION (ROASTING) DURATION ON THE QUALITY CHARACTERISTICS OF CASSAVA GARI Journal title: Annals. Food Science and Technology Authors: Stephen Olanrewaju Arinola Subject(s):
Role of commercial starter cultures on microbiological, physicochemical characteristics, volatile compounds and sensory properties of dry-cured foal sausage Journal title: Asian Pacific Journal of Tropical Disease Authors: Subject(s):
EFFECTS OF BARLEY FLOUR ADDITION AND BAKING TEMPERATURE ON Β-GLUCANS CONTENT AND BISCUITS PROPERTIES Journal title: Technologica Acta Authors: A Džafić, Sanja Oručević-Žuljević, Nermina Spaho, Asima Akagić Subject(s):
Sensory properties of dairy products based on fresh cheese and fruit Journal title: Technologica Acta Authors: Tijana Brčina, Milica Vilušić, Mirela Moranjak Subject(s):
Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein Journal title: Food Research Authors: B.T. Hidayat, A. Wea, N. Andriati Subject(s): Agricultural Science, Nutrition and Metabolism, Food Science & Technology
Physical, Functional and Sensory Properties of Foam Mat Dehydrated Whole Egg Powder Journal title: Journal of Scientific Research and Reports Authors: C. O. Orishagbemi, I. B. Ichado, M. E. Sanda Subject(s):
Chemical, Sensory and Microbiological Properties of Cookies Produced From Maize, African Yam Bean and Plantain Composite Flour Journal title: Indian Journal of Nutrition Authors: PA Yusufu Subject(s):
Evaluation of Proximate, Pasting and Sensory Properties of Complementary Food from Millet and Firm Ripe Pawpaw Flour Blends Journal title: Indian Journal of Nutrition Authors: Egwujeh S Subject(s):
Evaluation of the Quality of Juice Prepared from African Bush Mango (Irvingia garbonensis Var. garbonesis) Fruit Pulp Journal title: Asian Research Journal of Agriculture Authors: P. I. Akubor Subject(s):
Assessment of Some Chemical and Physicochemical Properties of Gari and Pupuru Produced from Different Varieties of Cassava Journal title: Haya: The Saudi Journal of Life Sciences Authors: Adejuyitan JA, Olanipekun BF, Olaniyan SA, Oyedokun RI, Oyero GO Subject(s):
The influence of raw materials and different fermentation intervals on quality parameters of the traditionally produced Bosnian sudžuk Journal title: Technologica Acta Authors: Suzana Jahić, Nermin Pračić Subject(s):
