88 research outputs found
Binary Mixtures of Modified Starch, Maltodextrin and Chitosan as Efficient Encapsulating Agents of Fennel Oleoresin
No full textResponse surface mapping of the sensory characteristics and acceptability of chocolate ice cream containing alternate sweetening agents
No full textSELECTED STRUCTURAL CHARACTERISTICS OF HPMC CONTAINING GLUTEN FREE BREAD: A RESPONSE SURFACE METHODOLOGY STUDY FOR OPTIMIZING QUALITY
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Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt
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Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics
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Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes
No full textSelected structural characteristics of HPMC-containing gluten free bread: A response surface methodology study for optimizing quality
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