منابع مشابه
Influence of Some Hydrocolloids on Textural Properties of UF Cheese
In this study the rheological and textural properties of Iranian white cheese produced by ultrafiltration technique containing gum tragacanth and xanthan gum each in the range of 0-0.1%, and basil seed and linseed mucilages each in the range of 0-0.2% were evaluated. According to the results obtained, values of Elastic (G/) and viscous (G//) moduli increased with increasing frequency sweep in a...
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This paper contains an algorithm and a computer programm for a natural from the human point of view splitting into sections of a two-dimensional pic-ture* Contemplating a picture, a human being draws in his imagination borders, sorting out sections, which he supposes to be homogeneous for the time being, in spite of their posessing an internal structure Some times such borders are drawn followi...
متن کاملOptimization of physicochemical and textural properties of pizza cheese fortified with soybean oil and carrot extract
Response surface methodology (RSM) was used to optimize pizza cheese containing carrot extract. The effects of two important independent variables including soybean oil (5%-20%) and carrot extract (5%-20%) were studied on physicochemical and textural properties of pizza cheese containing carrot extract. According to the results, RSM was successfully used for optimizing formulation of pizza chee...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1979
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(79)83346-9