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Search results: 5 articles
Search string: texture
| № | Authors | Title | Volume | Issue | Year |
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| 1 | Hussein A. M. S., Abd El-Aal H. A., Morsy N. M., Hassona M. M. , Hassona M. M. | Chemical, rheological, and sensory properties of wheat biscuits fortified with local buckwheat | 12 | 1 | 2024 |
| 2 | Ndinchout A. S., Chattopadhyay D., Ascension N. M., Singh N., Paul M. F. | Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation | 10 | 1 | 2022 |
| 3 | Momin M. A., Jubayer M. F., Begum A. A., Nupur A. H., Ranganathan T. V., Mazumder Md. A. R. | Substituting wheat flour with okara flour in biscuit production | 8 | 2 | 2020 |
| 4 | Нугманов А. Х., Хаджисиму П., Титова Л. М., Алексанян И. Ю., Шамова М. М. | Hydrocolloid effect on the stabilization of vegetable purees in the process of freezing, refrigerating and defrosting | 6 | 2 | 2018 |
| 5 | Bannikova Anna, Evdokimov Ivan | THE SCIENTIFIC AND PRACTICAL PRINCIPLES OF CREATING PRODUCTS WITH INCREASED PROTEIN CONTENT | 3 | 2 | 2015 |