✦ LIBER ✦

The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream

✍ Scribed by Muhammet Dervisoglu; Fehmi Yazici; Oguz Aydemir

Publisher: Springer
Year: 2005
Tongue: English
Weight: 227 KB
Volume: 221
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-005-1207-3

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of value-enhanced texturized soy

Effect of value-enhanced texturized soy protein on the sensory and cooking properties of beef patties

✍ A. A. Heywood; D. J. Myers; T. B. Bailey; L. A. Johnson 📂 Article 📅 2002 🏛 Springer-Verlag 🌐 English ⚖ 67 KB

Effect of sesame seed protein supplement

Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread

✍ T.A. El-Adawy 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 834 KB

Effect of sesame seed proteins supplemen

Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread

✍ T. A. El-Adawy 📂 Article 📅 1995 🏛 Springer US 🌐 English ⚖ 801 KB

The effect of using a whey protein fat r

The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream

✍ Tülay Özcan Yilsay; Lütfiye Yilmaz; Arzu Akpinar Bayizit 📂 Article 📅 2005 🏛 Springer 🌐 English ⚖ 260 KB

The effect of radiation on the physical

The effect of radiation on the physical and chemical properties of polyethylene containing an antioxidant and/or other additives

✍ Bernard J. Lyons 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 717 KB

New hydrogels from interpenetrated physi

New hydrogels from interpenetrated physical gels of agarose and chemical gels of polyacrylamide: Effect of relative concentration and crosslinking degree on the viscoelastic and thermal properties

✍ Emiliano Fernández; Rebeca Hernández; M. Teresa Cuberes; Carmen Mijangos; Daniel 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 383 KB

## Abstract In this article, we report on the viscoelastic and thermal properties of agarose–polyacrylamide (PAAm) interpenetrating polymer hydrogels (IPHs) and semi‐IPHs as a function of agarose concentration and PAAm crosslinking degree. The results demonstrated that the agarose is able to gel in