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Keyword [Batters]
Result: 1 - 18 | Page: 1 of 1
1.
Influence And Control Of Haught Unit Values Of Egg Albumen On Baked Qualities
2.
Studies On Effects Of The Chopping And Beating On The Characteristics Of Pork Batters Gel And Mechanism
3.
Study On Hydration Characteristics Of Meat Batters During Heat-induced Processing
4.
Effect Of Lipid Types And Fatty Acid Saturation Degree On The Pork Meat Proteins Emulsifying Properties
5.
Study On The Quality And Improvement Of Wheat Flour Flour
6.
High Pressure Processing Alters The Emulsifying And Gel Properties Of Pork Meat Batters With Low-fat And Low-salt
7.
Effects Of Heating Under Pressure On The Gelation Of Chicken Batters And Its Mechanism
8.
Studies And Effects Of Bamboo Shoots Dietary Fiber On The Gel Properties Of Pork Meat Batters
9.
Effects Of Fats On The Stability Of Myofibrillar Protein Emulsions And Gel Properties Of Meat Batters
10.
Study On The Relationship Between Protein Hydration Properties And Molecular Conformation In Pork Meat Batters
11.
Examining the time-dependent changes in the bubble structure of whole egg and egg white foams and batters using small strain shear oscillatory rheology, large strain shear flow rheology and image analysis techniques
12.
Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations
13.
Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids
14.
Effects of salt level and pre-emulsified fats stabilized with non-meat proteins on rheological behavior, texture, and microstructure of comminuted meat batters
15.
Evaluation of konjac blends, soy protein isolate and lean muscle as fat replacements in low-fat meat batters
16.
Study On Quality Deterioration And Control Ways Of Pre-conditioning Pork Meat Batters During Frozen Storage
17.
Effect Of Tea Polyphenols On The Emulsifying And Gelling Properties Of Mutton Batters After Repeated Freeze-Thaw Cycles
18.
Research On Processing Technology Of Vacuum Fried Mango Breaded Shrimp
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