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RISProbing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis
Year: 2019
Abstract:
Instrumental hardness and sensory characteristics of pistachio nuts such as flavor,
texture, and overall acceptability were measured in three different packages (atmosphere,
vacuum, and oxygen scavenger), at three ...
مطالعه تاثیر اجزاء ژل بهبود دهنده نان بربری بر خواص مکانیکی خمیر با استفاده از روش شناسی رویه پاسخ
Year: 2011
Abstract:
تاثیر افزودن سدیم استئاروئیل لاکتیلات و دی استیل تارتاریک استرهای مونو و دی گلیسرید (داتم) در دامنه 0 تا g100/g 5/0 به فرمول ژل بهبوددهنده بر روی خصوصیات مکانیکی خمیر و به منظور بهینه سازی خصوصیات مذکور، مورد بررسی قرار ...
The effect of liquid improver components on microstructure of Barbari bread
Year: 2011
Abstract:
Many approaches to evaluate bread crumb characteristics by applying free or at least not too expensive image analysis (IA) software have been published; however, the described procedures showed evident differences. The aim ...