Qualtiy attributes of halva by utilization of proteins, non-hydrogenated palm oil, emulsifiers, gum arabic, sucrose, and calcium chloride
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| Veröffentlicht in: | International journal of food properties 2005, Vol.8 (3), p.415-422 |
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| container_title | International journal of food properties |
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| creator | Ereifej, K.I Rababah, T.M Al-Rababah, M.A |
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| format | Article |
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| fulltext | fulltext |
| identifier | ISSN: 1094-2912 |
| ispartof | International journal of food properties, 2005, Vol.8 (3), p.415-422 |
| issn | 1094-2912 1532-2386 |
| language | eng |
| recordid | cdi_fao_agris_US201301048986 |
| source | EZB-FREE-00999 freely available EZB journals |
| subjects | calcium chloride emulsifying properties emulsion stability food processing quality gelatin glycerol gum arabic ingredients palm oils pasting properties pectins protein concentrates roots Saponaria officinalis sesame products soy protein sucrose thermal stability viscosity |
| title | Qualtiy attributes of halva by utilization of proteins, non-hydrogenated palm oil, emulsifiers, gum arabic, sucrose, and calcium chloride |
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