9 results on '"Kotsiou, Kali"'
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2. Unravelling the structural heterogeneity and diversity in rheological behavior of alkali-extractable wheat bran arabinoxylans using ammonia pretreatment
3. Valorizing apple pomace as stabilizer of olive oil-water emulsion used for reduction of saturated fat in biscuits
4. Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life
5. Emulsion gel enriched with a barley β-glucan concentrate for reducing saturated fat in biscuits
6. Roasted-sprouted lentil flour as a novel ingredient for wheat flour substitution in breads: Impact on dough properties and quality attributes
7. Development of oil-in-water emulsion gels enriched with barley β-glucan as potential solid fat substitute and evaluation of their physical properties
8. Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life
9. Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena
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