Use of Ultrasound to Investigate Glucose Oxidase and Storage Effects on the Rheological Properties of Cooked Asian Noodles

Cereal Chemistry - United States
doi 10.1094/cchem-01-15-0006-r
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Wiley

Related search

Frozen Convenience Noodles: Use of Ultrasound to Study the Influence of Preparation Methods on Their Rheological Parameters

Cereal Chemistry
Organic ChemistryFood Science
2017English

Effects of Incorporation of Black Garlic on Rheological, Textural and Sensory Properties of Rye (Secale Cereale L.) Flour Noodles

CYTA - Journal of Food
ChemistryManufacturing EngineeringChemical EngineeringFood ScienceIndustrial
2018English

The Effect of Ultrasound on the Rheological Properties of Apple Juice

2017English

Effect of Ultrasound Irradiation on the Particle Size Distribution and Rheological Properties of Red Wine

CYTA - Journal of Food
ChemistryManufacturing EngineeringChemical EngineeringFood ScienceIndustrial
2019English

Effects of Weakly Electrolyzed Water on Properties of Japanese Wheat Noodles (Udon)

Food Science and Technology Research
IndustrialMarketingFood ScienceManufacturing EngineeringChemical EngineeringBiotechnology
2003English

Effects of Ultrasound on Fermentation of Glucose to Ethanol by Saccharomyces Cerevisiae

Fermentation
BiochemistryPlant ScienceGeneticsFood ScienceMolecular Biology
2019English

Effects of the Thermosonication Clarification on the Rheological Properties of Apple Juice

Annals of the University Dunarea de Jos of Galati, Fascicle VI: Food Technology
IndustrialFood ScienceManufacturing Engineering
2019English

Oxidation of Glucose on Immobilized Glucose Oxidase.

Chemical and Pharmaceutical Bulletin
MedicineDrug DiscoveryChemistry
1982English

On the Rheological Properties of Paper

JAPAN TAPPI JOURNAL
1957English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy