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7 research outputs found
Effect of hydrocolloids incorporation in casing of samosa on reduction of oil uptake
Author
AH Khalil
AOAC
+17Â more
C Koelsch
D Kotoki
D Saha
IS Saguy
JF Ang
M Holikar
MH Gamble
MN Das
MS Amerine
P Mallikarjunan
R Williams
RB Toma
RD Feeney
TN Indira
US Annapure
US Annapure
Z Kohajdova
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Effects of harvesting methods on physicochemical and microbial qualities of honey
Author
A Kamal
A Terrab
+19Â more
B Abu-Jdayil
B Fallico
C Perez-Arquille
CL Wintersteen
D Kotoki
E Tosi
ET Williams
FM Adebiyi
JS Santo dos
LSM Costa
M Kucuk
ML Al
MS Finola
MV Baroni
N Singh
S Bogdanov
S Saxena
VO Selomulyo
WF Harrigan
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaccharides
Author
A Guarda
A Lazaridou
+29Â more
AH Bloksma
BS Sroan
CM Rosell
D Kotoki
D Su
DN Yadaz
E Armero
EL Almeida
GG Hou
GL Rubenthaler
H Goesaert
H Singh
IG Mandala
J-S Wang
K Ghodke Shalini
ME Bárcenas
ME Bárcenas
ME Bárcenas
NE Linlaud
P Qin
PD Ribotta
PS Belton
PS Belton
QB Wen
R Syama Prasad Rao
S Lijuan
SD Huang
WC Shuey
Y Termonia
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk
Author
AG AbuĂn
AH Jana
+33Â more
B Du
B Ghotra
BK Sakhale
C Soukoulis
D Kotoki
D Leskauskaité
D Saha
DE Pszczola
DG Dalgleish
F Azarikia
F Sedlmeyer
GR Chen
HA Khouryieh
HS Lee
J Ahmed
L Piculell
LM Zang
M Meilgaard
M Yanes
MA Lauren
MJ Hernandez
MJG Nebot
MK Sanyal
MT Sejersen
NP Seeram
P Boulenguer
R Tuinier
S Jensen
SY Xu
TMB Bresolin
TP Kravtchenko
U Kastner
V Langendorff
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Effects of sugar, starch and HPMC concentrations on textural properties of reduced-sugar sponge cakes
Author
A Sokmen
AG Dodson
+37Â more
AJ Rosenthal
AM Frye
BS Kamel
BS Miller
CM Rosell
CR Wetzel
CS Kim
D Kocer
D Kotoki
D Paton
DD Christianson
E Gallagher
F Karacan
F Ronda
IM Pateras
JA Rojas
JM Cordosa
K Kulp
K Shelke
M Gomez
M Vaisey-Genser
MA Bezerra
ME Embuscado
MJ Chen
MP Beesley
MT Kalichevsky
P Gupta
RC Hoseney
RD Spies
RH Myers
RL Barndt
SS Kim
TP Shukla
WC Lee
WH Ngo
Y Zhoua
Z Hicsasmaz
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Okra-gum fortified bread: formulation and quality
Author
A Mohamed
AACCI – American Association of Cereal Chemists International
+36Â more
AJ Costandino
BV McCleary
D Kotoki
DC Morse
DC Morse
DC Morse
DR Shelton
E Vittadini
F Ward
G Kerch
G Kerch
J Holas
J Michmiewicz
J Xu
J Xu
JD Ferry
JE Romanchick-Cerpovicz
L Kobbs
M Doi
M Peleg
M Peleg
M Tomada
MA Willhoft
MY Baik
N Sengkhamparn
N Seyhun
S Li
S Sharadanant
S Sharadanant
SK Kim
SL Jelaca
SS Schwrzlaff
T Patel
U Ramadas
Y Vodovotz
YH Kang
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
The effects of certain enzymes on the rheology of dough and the quality characteristics of bread prepared from wheat meal
Author
A Bonet
A Kaur
+45Â more
A MiĹ›
AACC International Methods
AR Shah
B Bucsella
BV McCleary
C Primo-MartĂn
CM Courtin
CM Rosell
CS Lai
CW Courtin
D Kotoki
D Mudgil
EE McDermott
F Hasan
G Diler
ICC Standard Methods
KF Finney
LA Underkofler
M GĂłmez
M Miyazaki
M Ognean
M Salehifar
M Schmiele
M Siddhartha Kumar
M Wang
MA MartĂnez-Anaya
MA MartĂnez-Anaya
MWJ Noort
N Chaudhary
O Harada
P Geng
P Vitaglione
PL Bruckner
R Hirawan
S Hashimoto
S Moayedallaie
S NĂ©ron
SD Sakhare
SP Cauvain
T Jiménez
V Juturu
W Grosch
X Rouau
Z Gan
Z Gan
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref