Erratum to: High-fiber date pits pudding: formulation, processing, and textural properties
نویسندگان
چکیده
منابع مشابه
The effect of protein content in jasmine rice flour on textural and rheological properties of jasmine rice pudding
Rice pudding is an uncommon and unpopular dessert to Thais due to its rough texture and strong taste of egg. It generally composes of milk or skim milk, rice grain or flour, sugar, egg, and salt. Jasmine rice flour containing unique fragrance is a preferable choice to improve this product. A substitution of egg with jasmine rice flour in a developed rice pudding was carried out which the qualit...
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در این پژوهش مسئله واگذاری ترافیک را از دید سیستم های دینامیکی فرمول بندی می کنیم.فرض کرده ایم که همه فاکتورهای وابسته در طول زمان ثابت باشند و تعادل کاربر را از طریق فرایند منظم روزبه روز پیگیری کنیم.دینامیک ترافیک توسط یک نگاشت بازگشتی نشان داده می شود که تکامل سیستم در طول زمان را نشان می دهد.پایداری تعادل و دامنه جذب را توسط مطالعه ویژگی های توپولوژیکی تکامل سیستم تجزیه و تحلیل می کنیم.پاید...
bending properties of date palm fiber and jute fiber reinforced polymeric composite
in this research work, the effects of natural fibers such as date palm fiber (df) and jute fiber (jf) on bending properties of polypropylene (pp)/ ethylene–propylene–diene–monomer (epdm) thermoplastic elastomers are investigated. for this purpose, the date palm and jute fibers at five levels of fiber weight fractions (0, 5, 10, 20 and 30 wt. %) are utilized during composite fabrication. maleic ...
متن کاملTextural modification of processing tomatoes.
Knowledge of the textural properties of processing tomatoes is crucial to ensuing product acceptability; measurement, control, and optimization of these properties through judicious selection of varieties and control of unit operations results in products that the consumer prefers. It is important to first define the terms texture, rheology, consistency, and viscosity prior to discussing princi...
متن کاملTextural Properties of Sorghum Dough
Chemical analysis Textural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subjectively and also measured using a back-extrusion cell in an Ins&on Food Testing Instrument. The force and energy required for the extrusion of good quality cohesive dough were high. A poor quality dough was compressed into the cell without extrusion. The influence of flour-wate...
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ژورنال
عنوان ژورنال: European Food Research and Technology
سال: 2014
ISSN: 1438-2377,1438-2385
DOI: 10.1007/s00217-014-2245-5