المؤلفون: Muhammed Ozgolet, Muhammed Zahid Kasapoglu, Esra Avcı, Salih Karasu

المصدر: Foods, Vol 13, Iss 16, p 2542 (2024)

مصطلحات موضوعية: milk thistle seed, protein isolate, oilseed by-product, oxidative stability, rheology, gluten-free muffin, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/16/2542; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/cf05b620db974eaeb90f8834df59c781

المؤلفون: Işık, Fatma, Çelik, Cansu

مصطلحات موضوعية: dietary fiber, gluten-free muffin, SEM, Åžensory evaluation, watermelon rind

Relation: Food Science and Technology (Brazil); Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://doi.org/10.1590/fst.113822; https://hdl.handle.net/11499/50602; 43

الاتاحة: https://hdl.handle.net/11499/50602
https://doi.org/10.1590/fst.113822

المؤلفون: T. Lau, T. Clayton, N. Harbourne, J. Rodriguez-Garcia, M.J. Oruna-Concha

المصدر: Food Chemistry: X, Vol 13, Iss , Pp 100180- (2022)

مصطلحات موضوعية: Gluten free muffin, Sweet corn cob, Ferulic acid, Fibre, Flour replacement, Consumer acceptance, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157521000687; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/ba95942106a44386bf13a502ba860745

المؤلفون: Cansu ÇELİK, Fatma ISIK

المصدر: Food Science and Technology, Volume: 43, Article number: e113822, Published: 16 JAN 2023

مصطلحات موضوعية: watermelon rind, sensory evaluation, SEM, gluten-free muffin, dietary fiber, Food Science, Biotechnology

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b43cda54d1f5356e4642cd3207956ff4
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100505&lng=en&tlng=en

المؤلفون: Álvarez, M. Dolores, Herranz, Beatriz, Jiménez, M. José, Canet, Wenceslao

المساهمون: Ministerio de Economía, Industria y Competitividad (España)

مصطلحات موضوعية: Chickpea flour, Texture, Gluten-free muffin, Flash profile, Egg white, Corn starchs

Relation: Preprint; https://doi.org/10.1111/jtxs.12263; Sí; e-issn: 1745-4603; Journal of Texture Studies 48(6): 550-561 (2017); http://hdl.handle.net/10261/171284; http://dx.doi.org/10.13039/501100010198

الاتاحة: http://hdl.handle.net/10261/171284
https://doi.org/10.1111/jtxs.12263
https://doi.org/10.13039/501100010198

المؤلفون: MERAL, Raciye

المصدر: Volume: 27, Issue: 3 557-569
Yuzuncu Yil University Journal of the Institute of Natural and Applied Sciences
Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi

مصطلحات موضوعية: Engineering, Ziraat, Dut, Glutensiz muffin, Kestane unu, Mühendislik, Agriculture, Chestnut flour, Gluten-free muffin, Mulberry

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=tubitakulakb::a743f64da78385e2e5b76ba0d38f3291
https://dergipark.org.tr/tr/pub/yyufbed/issue/74135/1090898

المؤلفون: Lau, T., Clayton, T., Harbourne, N., Rodriguez-Garcia, J., Oruna-Concha, M.J.

المصدر: Food Chemistry: X, Vol 13, Iss, Pp 100180-(2022)
Food Chemistry: X

مصطلحات موضوعية: Sweet corn cob, Consumer acceptance, Nutrition. Foods and food supply, Flour replacement, Ferulic acid, TP368-456, Article, Food processing and manufacture, Analytical Chemistry, Fibre, Gluten free muffin, TX341-641, ComputingMethodologies_COMPUTERGRAPHICS, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af7b77144413ce4b4e45150572d9ca06
http://www.sciencedirect.com/science/article/pii/S2590157521000687

المؤلفون: MERAL, Raciye

المصدر: Volume: 27, Issue: 3 557-569 ; 1300-5413 ; 2667-467X ; Yuzuncu Yil University Journal of the Institute of Natural and Applied Sciences ; Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi

مصطلحات موضوعية: Dut, Glutensiz muffin, Kestane unu, Chestnut flour, Gluten-free muffin, Mulberry, Mühendislik, Engineering, Ziraat, Agriculture

وصف الملف: application/pdf

Relation: https://dergipark.org.tr/tr/download/article-file/2322334; https://dergipark.org.tr/tr/pub/yyufbed/issue/74135/1090898

الاتاحة: https://dergipark.org.tr/tr/pub/yyufbed/issue/74135/1090898
https://doi.org/10.53433/yyufbed.1090898

المؤلفون: Pedro Cerruti, Lucas Marchetti, Silvina Cecilia Andres, Alicia Noemi Califano

المصدر: Food Hydrocolloids. 98:105315

مصطلحات موضوعية: Materials science, Otras Ingenierías y Tecnologías, 010304 chemical physics, General Chemical Engineering, TEXTURE, INGENIERÍAS Y TECNOLOGÍAS, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, 01 natural sciences, Nanocellulose, Alimentos y Bebidas, 0404 agricultural biotechnology, RHEOLOGY, BACTERIAL NANOCELLULOSE, 0103 physical sciences, Gluten free, GLUTEN-FREE MUFFIN BATTERS, Humanities, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29f4365104a15e9b7d66a262064c7d00
https://doi.org/10.1016/j.foodhyd.2019.105315

المؤلفون: María José Vela Jiménez, María Dolores Alvarez, Beatriz Herranz, Wenceslao Canet

المساهمون: Ministerio de Economía, Industria y Competitividad (España)

المصدر: Digital.CSIC. Repositorio Institucional del CSIC
instname

مصطلحات موضوعية: Gluten-free muffin, Materials science, Starch, Food Handling, Population, Flour, Wheat flour, Pharmaceutical Science, Chickpea flour, chemistry.chemical_compound, Diet, Gluten-Free, 0404 agricultural biotechnology, Egg White, Food Quality, Humans, Food science, Texture, Flash profile, education, chemistry.chemical_classification, education.field_of_study, 04 agricultural and veterinary sciences, Bread, Corn starchs, Consumer Behavior, 040401 food science, Gluten, Cicer, chemistry, Chewiness, Gluten free, Egg white, Corn starch, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97f2a945c183a34a58b608deedb1a809
http://hdl.handle.net/10261/171284

المؤلفون: Marchetti, Lucas, Andres, Silvina Cecilia, Cerruti, Pedro, Califano, Alicia Noemi

مصطلحات موضوعية: TEXTURE, RHEOLOGY, BACTERIAL NANOCELLULOSE, GLUTEN-FREE MUFFIN BATTERS, https://purl.org/becyt/ford/2.11, https://purl.org/becyt/ford/2

وصف الملف: application/pdf

Relation: info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X19306204; http://hdl.handle.net/11336/112895; Marchetti, Lucas; Andres, Silvina Cecilia; Cerruti, Pedro; Califano, Alicia Noemi; Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters; Elsevier; Food Hydrocolloids; 98; 1-2020; 105315; CONICET Digital; CONICET

الاتاحة: http://hdl.handle.net/11336/112895

المؤلفون: Ministerio de Economía, Industria y Competitividad (España), Álvarez, M. Dolores, Herranz, Beatriz, Jiménez, M. José, Canet, Wenceslao

مصطلحات الفهرس: Chickpea flour, Texture, Gluten-free muffin, Flash profile, Egg white, Corn starchs, artículo

URL: http://hdl.handle.net/10261/171284
https://doi.org/10.1111/jtxs.12263
Preprint
https://doi.org/10.1111/jtxs.12263
Sí