نتایج جستجو برای: margarine emulsion of butter could be properly produced
تعداد نتایج: 21235738 فیلتر نتایج به سال:
1. SBrown, W. H.; Poon, T. (2005). Introduction to organic chemistry (3rd ed.). Wiley. 2. B.O Friberg. Professional Pastry Chef. John Wiley and Sons. ISBN 0471218251 3. McGee, Harold (2004). On Food and Cooking (Revised Edition). Scribner. ISBN 0684-80001-2. pp 33–39, "Butter and Margarine" 4. Dalby, Andrew (2003). Food in the Ancient World from A to Z, 65. Google Print. ISBN 0-415-23259-7 (acc...
OBJECTIVE To investigate whether people who buy wine buy healthier food items than those who buy beer. DESIGN Cross sectional study. SETTING Supermarkets in Denmark. Data Information on number, type of item, and total charge from 3.5 million transactions over a period of six months. RESULTS Wine buyers bought more olives, fruit and vegetables, poultry, cooking oil, and low fat cheese, mil...
nanotechnology is a general term which is related with field of all advanced science term that generally predicates with all modern technologies which consider nanoscales. improvement in the quality of products by adding some nanoparticles and study of their behavior in the presence of these nanoparticles have been obtained in many researches. on the other hand numerous demands for sowing ...
testing plays a vital role in any language teaching program. it allows teachers and stakeholders, including program administrators, parents, admissions officers and prospective employers to be assured that the learners are progressing according to an accepted standard (douglas, 2010). the problems currently facing language testers have both practical and theoretical implications but the first i...
Background and Objectives: : Nowadays, the tendency to use low-fat food is so obvious among consumers. Removing food fat leads to undesirable sensory and performance characteristics. Thus, different compounds have been introduced as fat replacer in order to produce low-fat food products. The aim of this study was to reduce the used fat in sausage production by using emulsion filled gel. Mater...
Butter is produced from cream or yoghurt in dairy factories and farms and called as butter or yayik butter in Turkey. Karinyagi is also made from cream and yoghurt as yayik butter, but the packaging material is different from others. Karinyagi is produced by filling of butter into purified goat’s and sheep’s stomach (the traditional name is Karin) and storage in this material during self-life. ...
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