Determination of Stickiness Values of Different Flour Combinations

Articles in the same Issue

1. Article
2. Formation of Nε-(Carboxymethyl)lysine in Saccharide-Lysine Model Systems by Different Heat Treatments
3. Effects of Drying Methods on Antioxidant Properties and Phenolic Content in White Button Mushroom
4. Impact of Oleifera Powder on Nutritional and Function Properties of Wheat Flour Product
5. Effect of Starter Cultures on Several Chemical, Sensory and Textural Attributes of Turkish Fermented Sausage
6. Thin-layer Steam Distillation of Fermented Grains: Effects of Steam Flow Rate and Temperature
7. Modelling of Rheological Behaviour of Pulps and Purées from Fresh and Frozen-Thawed Murta (Ugni molinae Turcz) Berries
8. Aqueous Enzymatic Extraction of Rapeseed Oil and Protein from Dehulled Cold-pressed Double-low Rapeseed Cake
9. Thermal Diffusivity and Specific Heat of Bovine Milk Affected by Temperature and Composition
10. Glass Transition Temperature, Mechanical Properties of Rice and their Relationships with Milling Quality
11. Rheological Behavior of Agar Solution in Relation to the Making of Instant Edible Bird's Nest products
12. Kinetics of bioactive compounds in functional spice Jiangpo during thermal processing
13. Rheological Properties of Anghouzeh Gum
14. Rheological behaviour of dextran sulfate solutions
15. Analysis of physicochemical and thermo-mechanical characteristics of Iranian black seed (Nigella oxypetala Boiss)
16. Moisture Sorption Isotherms and Net Isosteric Heats of Sorption of Green Soybean
17. Filtration of crude canola oil miscella utilizing PVDF membrane: the effects of pretreatments and operating conditions
18. The effect of NAA (1-naphthalene acetic acid) and AVG (aminoethoxyvinylglycine) on physical, chemical, colour and mechanical properties of Braeburn apple
19. Extraction of Polysaccharide From Zizyphus Lotus Fruits
20. Drying of Wheat: A Numerical Study Based on the Non-Equilibrium Thermodynamics
21. Continuous and Intermittent Drying (Tempering) of Oblate Spheroidal Bodies: Modeling and Simulation
22. Extracting External Features of Sweet Peppers Using Machine Vision System on Mobile Fruits Grading Robot
23. Analysis of Whey Proteins Solubility at High Temperatures
24. Immobilization of ß-galactosidase from Kluyveromyces lactis on Eupergit® C and Properties of the Biocatalyst
25. Protein and Sugar Extraction from Rice Bran and De-Oiled Rice Bran using Subcritical Water in a Semi-Continuous Reactor: Optimization by Response Surface Methodology
26. Hot Air Drying and Vacuum Drying Characteristics of Scarlet Runner Beans
27. Yield and Composition of Indonesian Cananga Oil Obtained by Steam Distillation and Organic Solvent Extraction
28. Modelling of Heat and Moisture Transfer Phenomena During Dry Biscuit Baking by Using Finite Element Method
29. Effect of Drying on Degradation kinetics of carotenoids and color of tomato pulp
30. Carrageenan drying with dehumidified air: drying characteristics and product quality
31. A Mathematical Model Of Solar Drying Of Rice
32. Determination of Moisture Diffusivity and Activation Energy in Thin Layer Drying of Olive Pomace
33. Determination of Stickiness Values of Different Flour Combinations
34. Production of Iron Premix for the Fortification of Table Salt
35. Optimization of Monacolin K Production by Monascus purpureus MTTC 410 in Submerged Fermentation
36. Overall and Fluid-to-particle Heat Transfer Coefficients associated with Canned Particulate non-Newtonian Fluids during Free Bi-axial Rotary Thermal Processing
37. Bactericidal Activity of Slightly Acidic Electrolyzed Water Produced by Different Methods Analyzed with Ultraviolet Spectrophotometric
38. Neural Network Approaches for Prediction of Pistachio Drying Kinetics
39. Shorter Communication
40. Effect of whey pretreatments on lactose recovery
41. Moisture Sorption Isotherms of Lentil Extrudates
42. Solubility of egg white proteins: Effect of pH and temperature.
43. Ultrasound as Pre-Treatment for Drying of Genipap (Genipa americana L.)
44. Critical Review
45. Solid State Fermentation in Food Processing