Konu "Quality" için Çorlu Meslek Yüksekokulu Koleksiyonu listeleme
Toplam kayıt 2, listelenen: 1-2
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Evaluation of the impact of UV radiation on rheological and textural properties of food
(Wiley, 2022)Demand for healthy, safe, and high-quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques ... -
Rheological and some Physicochemical Properties of Selected Hydrocolloids and their Interactions with Guar Gum: Characterization using Principal Component Analysis and Viscous Synergism Index
(Taylor & Francis Inc, 2014)In this study, rheological and some physicochemical characteristics of some commercial hydrocolloids were determined. Principal component analysis and viscous synergism index (I-v) were used for the characterization of ...