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内部出版物
Wiley电子期刊(2)
SpringerLink电子期刊(7)
Elsevier电子期刊(34)
在“
SpringerLink电子期刊
”中,
命中:
7
条,耗时:小于0.01 秒
在所有数据库中总计命中:
43
条
1.
Characterisation of time-independent and time-dependent rheological behaviour simultaneously by multiple loop experimentation
作者:
J. Shanthilal
;
Suvendu
Bhattacharya
关键词:
Rheology
;
Liquid food
;
Method for characterisation
;
Chickpea batter
刊名:Journal of Food Science and Technology
出版年:2016
2.
Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening
作者:
Yash Dixit
;
Suvendu
Bhattacharya
关键词:
Rice dough
;
Additives
;
Oscillation
;
Microstructure
;
Sensory assessment
;
Interrelation
刊名:Journal of Food Science and Technology
出版年:2015
3.
Flow behaviour of gellan sol with selected cations
作者:
Shipra Sharma
;
Suvendu
Bhattacharya
关键词:
Gellan gum
;
Sol
;
Rheology
;
Model
刊名:Journal of Food Science and Technology
出版年:2015
4.
Mango pulp-agar based model gel: textural characterisation
作者:
Shipra Tiwari (1)
Suvendu
Bhattacharya
(1)
关键词:
Fruit gel
;
Rheology
;
Penetration
;
shearing
;
Optimization
刊名:Journal of Food Science and Technology
出版年:2014
5.
Jilebi 3: Effect of frying conditions on physical characteristics
作者:
A. Chakkaravarthi (1)
P. Nagaprabha (1)
H. N. Punil Kumar (1)
R. Baby Latha (2)
Suvendu
Bhattacharya
(1)
关键词:
Jilebi
;
Frying
;
Colour
;
Texture
;
Microstructure
;
Imaging
刊名:Journal of Food Science and Technology
出版年:2014
6.
Jilebi 2: Flowability, pourability and pH of batter as affected by fermentation
作者:
A. Chakkaravarthi (1)
H. N. Punil Kumar (1)
Suvendu
Bhattacharya
(1)
关键词:
Jilebi batter
;
Pourability
;
Flowability
;
Definition
;
Fermentation
刊名:Journal of Food Science and Technology
出版年:2013
7.
Jilebi 2: Flowability, pourability and pH of batter as affected by fermentation
作者:
A. Chakkaravarthi (1)
H. N. Punil Kumar (1)
Suvendu
Bhattacharya
(1)
关键词:
Jilebi batter
;
Pourability
;
Flowability
;
Definition
;
Fermentation
刊名:Journal of Food Science and Technology
出版年:2013
1
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作者(7)
按出版年细分(7)
2016年(1)
2015年(2)
2014年(2)
2013年(2)
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