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Antioxidant capacity, phenolic and volatile compound composition of blackberry wines produced using Korean traditional wine-making techniques
(2014-07)
This research project was designed to evaluate the winemaking potential of `Natchez' and `Triple Crown' blackberries grown in Oklahoma as well as to examine the measurable basic physical properties and potential health-benefits ...
Comparison of gluten viscoelasticity components with traditional dough and baking tests
(2014-05)
Quantitate analysis of viscoelastic properties of gluten were done by using mechanical analogs, i.e., spring, spring and dashpot arranged in parallel, and dashpot, to describe the elasticity, delayed elasticity and viscous ...
Effect of transglutaminase (TG) on dough and bread containing wheat-soybean tempe flour
(2014-07)
Consumer's need for good quality and healthy products are also applicable to wheat baked products. Variation of gluten protein quality and the limiting amino acid lysine from the nutritional point of view are two challenges ...