Replacement of Wheat Flour by Chickpea Flour in Muffin Batter: Effect on Rheological Properties

Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

(2015) Workineh Abebe et al.   CARBOHYDRATE POLYMERS

Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality1

(2015) Mukti Singh et al.   JOURNAL OF FOOD SCIENCE

Cowpea protein isolates: Functional properties and application in gluten-free rice muffins

(2015) Khetan Shevkani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Rheology of aqueous foams

(2014) Benjamin Dollet et al.   COMPTES RENDUS PHYSIQUE

Thermorheological characteristics of chickpea flour slurry as affected by moisture content

(2014) M. Dolores Alvarez et al.   JOURNAL OF FOOD ENGINEERING

Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

(2013) María E. Matos et al.   FOOD HYDROCOLLOIDS

Chemical composition, functional properties and microstructural characteristics of three kabuli chickpea (Cicer arietinumL.)as affected by different cooking methods

(2013) Yixiang Xu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Nutriose on Rheological, Textural and Sensorial Characteristics of Spanish Muffins

(2012) Sandra Martínez-Cervera et al.   Food and Bioprocess Technology

Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule

(2012) Pedro E.D. Augusto et al.   JOURNAL OF FOOD ENGINEERING

Time-independent and time-dependent rheological characterization of vegetable-based infant purees

(2012) M. Dolores Alvarez et al.   JOURNAL OF FOOD ENGINEERING

Effect of using Erythritol as a Sucrose Replacer in Making Spanish Muffins Incorporating Xanthan Gum

(2011) Sandra Martínez-Cervera et al.   Food and Bioprocess Technology

Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose

(2011) S. Martínez-Cervera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Cocoa fibre and its application as a fat replacer in chocolate muffins

(2010) S. Martínez-Cervera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation and Characterization of Chickpea (Cicer arietinum L.) Seed Protein Fractions

(2009) Yu-Wei Chang et al.   Food and Bioprocess Technology

The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi

(2009) Laura Campo-Deaño et al.   FOOD HYDROCOLLOIDS

Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep-Recovery Measurements

(2008) Filip Van Bockstaele et al.   CEREAL CHEMISTRY

Photometry and colorimetry characterisation of materials in daylighting evaluation tools

(2007) M. Bodart et al.   BUILDING AND ENVIRONMENT

Thermal and dynamic rheology of insoluble starch from basmati rice

(2007) J AHMED et al.   FOOD HYDROCOLLOIDS