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- Al-Hooti, S.N.; Sidhu, J.S.; Al-Saqer, J.M.; Al-Amiri, H.A.; Al-Othman, A.; Mansour, I.B.; Johari, M.
- International journal of food properties 2004 v.7 no.1 pp. 15-25
- health foods; product development; food technology; ingredients; palm oils; olein; nutritive value; shortenings; breads; food fortification; food processing quality; sensory properties; texture; color; cookies; breadmaking quality; new products
- Gill, R.S.; Singh, N.; Saxena, S.K.
- International journal of food properties 2004 v.7 no.1 pp. 59-74
- pasta; wheat flour; durum wheat; cultivars; amylose; retrogradation; thermal properties; proteins; ash content; swelling (materials); volume; particle size; oil-water interface; emulsifying properties; heat transfer; enthalpy; gelation; breadmaking quality; dough development; cooking quality; water holding capacity; solubility; cohesion; texture; hardness; shear strength; turbidity