Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 5 of 5 for “"cooking quality"”.
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Effects of surfactants, soy products, and salt on Amylograph properties of flour suspensions and cooking quality of noodles
Digitized by Kansas Correctional Industries
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Effects of surfactants, soy products, and salt on Amylograph properties of flour suspensions and cooking quality of noodles
Digitized by Kansas Correctional Industries
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PHYSICAL APPROACHES TO IMPROVE THE QUALITY OF GLUTEN-FREE PASTA
… of gluten-free (GF) pasta characterized bygood cooking behaviour is a challenge, above all for celiac people with a tradition of wheat-based products. GF pasta cooking quality depends on creating a network that imparts firmness and consistency to the pasta as well askeeping starch inside that …
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Protein Indicators, Quality, and Yield of Winter Durum Wheat Grown in Virginia
… production in Virginia based upon both yield and quality parameters. Adaptation and yield potential of available winter durum lines were assessed from 1993-1998, in three physiographic regions in Virginia. The highest average durum yields were produced in the northern piedmont plateau at the …
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Optimization of the Quality and Safety of Cooked Seafood Products
… are a common consumer choice and a variety of cooking methods are used in seafood preparation. Although often cooked, products such as shrimp and salmon remain some of the most common carriers of foodborne disease. Cooking these products at elevated temperatures efficiently reduces foodborne …