Rheological characterization of milled sesame (tehineh)

Author： Abu-Jdayil B.   Al-Malah K.   Asoud H.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.16, Iss.1, 2002-01, pp. : 55-61

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Preparation and rheological characterization of carboxymethyl konjac glucomannan

By Kobayashi S.   Tsujihata S.   Hibi N.   Tsukamoto Y.  

Food Hydrocolloids, Vol. 16, Iss. 4, 2002-07 ,pp. : 289-294

Elsevier

Access to resources Recommend Favorite

Rheological characterization of cellulosic microfibril suspensions. Role of polymeric additives

By Lowys M.-P.   Desbrieres J.   Rinaudo M.  

Food Hydrocolloids, Vol. 15, Iss. 1, 2001-01 ,pp. : 25-32

Elsevier

Access to resources Recommend Favorite

Sesame seed allergy

By Sporik   Hill  

Food and Chemical Toxicology, Vol. 35, Iss. 2, 1997-02 ,pp. : 301-301

Elsevier

Access to resources Recommend Favorite

Odour-active compounds in moderately roasted sesame

By Lombardi C.   Mazzola A.   Valenta F.   Sochor M.   Spaniel M.   Michalec J.   Ruzicka M.   Halamka V.   Schieberle P.  

Food Chemistry, Vol. 55, Iss. 2, 1996-01 ,pp. : 145-152

Elsevier

Access to resources Recommend Favorite

The use of sesame oil unsaponifiable matter as a natural antioxidant

By Mohamed H.M.A.   Awatif I.I.  

Food Chemistry, Vol. 62, Iss. 3, 1998-07 ,pp. : 269-276

Elsevier

Access to resources Recommend Favorite