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Publisher : hindawi limited Subject : guar gum Filter by : Subject

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Academic Journal

Study of Lupinus mutabilis sweet flour incorporation on the rheological, physical, chemical, and sensory properties of wheat bread.

Authors : Calderón, Alexis¹ (AUTHOR); Bonilla, Sebastián¹ (AUTHOR); Schmiele, Marcio² (AUTHOR)

Subjects: *FLOUR; *BREAD; *GUAR gum

Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-8. 8p.

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Academic Journal

Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products.

Authors : Zhang, Jiao^1,2,3 (AUTHOR); Yuan, Xianghao^1,2,3 (AUTHOR); Yang, Zhixuan^1,2,3 (AUTHOR)

Subjects: *GUAR gum; *BAKED products; *HYDROCOLLOIDS

Source: Journal of Food Processing & Preservation. Jul2022, Vol. 46 Issue 7, p1-12. 12p.

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Academic Journal

Influence of selected hydrocolloids on the rheological, functional, and textural properties of wheat-pumpkin flour bread.

Authors : Ashraf, Waqas^1,2; Shehzad, Aamir^2,3 ; Sharif, Hafiz Rizwan⁴

Subjects: *FLOUR; *PUMPKINS; *HYDROCOLLOIDS

Source: Journal of Food Processing & Preservation. Oct2020, Vol. 44 Issue 10, p1-11. 11p.

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Academic Journal

Comparison of Different Hydrocolloids on the Novel Development of Muffins from "Purple Yam" (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects.

Authors : Gunasekara, Dewni; Bulathgama, Ashani; Wickramasinghe, Indira

Subjects: MUFFINS; HYDROCOLLOIDS; YAMSSRI Lanka

Source: International Journal of Food Science; 10/16/2021, p1-7, 7p

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