Effect of hydrocolloids on low-fat chocolate fillings
نویسندگان
چکیده
منابع مشابه
effect of oral presentation on development of l2 learners grammar
this experimental study has been conducted to test the effect of oral presentation on the development of l2 learners grammar. but this oral presentation is not merely a deductive instruction of grammatical points, in this presentation two hypotheses of krashen (input and low filter hypotheses), stevicks viewpoints on grammar explanation and correction and widdowsons opinion on limited use of l1...
15 صفحه اولInfluence of Different Hydrocolloids on Physico- Chemical and Heat-stable Properties of Fruit Fillings
High bakery-stability of fruit fillings during baking at elevated temperatures is a very significant and desirable quality attribute in the manufacturing of filled bakery products. This research was performed with the aim of evaluating the basic physicochemical changes that occur as well as the heat-stability of apple fillings during the baking process in the oven at a temperature of 200°C for ...
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ژورنال
عنوان ژورنال: Journal of Food Science and Technology
سال: 2015
ISSN: 0022-1155,0975-8402
DOI: 10.1007/s13197-015-1841-0