Improvement of anthocyanin content in the cv. Öküzgözü wines by using pectolytic enzymes
- 作者Hasim Kelebek; Ahmet Canbas; Turgut Cabaroglu; Serkan Selli
- 卷第105卷
- 期第1期
- 印刷ISSN0308-8146
- 文件大小239.19KB
- 发表时间2007
- DOI10.1016/j.foodchem.2006.11.068
- 页码334-339
Characterization of starches separated from Indian chickpea (Cicer arietinum L.) cultivarsNarpinder Singh; Kawaljit Singh Sandhu; Maninder Kaur · 2004
Relationships Between Selected Properties of Black Gram Seeds and Their CompositionKaur, Maninder; Singh, Narpinder; Sandhu, Kawaljit Singh · International Journal of Food Properties · 2004
Physicochemical, cooking and textural characteristics of some Indian black gram (Phaseolus mungo L) varietiesNarpinder Singh; Maninder Kaur; Kawaljit Singh Sandhu; Navdeep Singh Sodhi · 2004
Physicochemical and Functional Properties of Freeze-Dried and Oven Dried Corn Gluten MealsSingh, Narpinder; Kaur, Maninder; Sandhu, Kawaljit Singh · Drying Technology · 2005
Physicochemical, Thermal, Morphological and Pasting Properties of Starches from some Indian Black Gram (<b>Phaseolus mungo</b> L.) CultivarsNarpinder Singh; Maninder Kaur; Kawaljit Singh Sandhu; Harmeet Singh Guraya · 2004
Physicochemical, morphological, thermal and rheological properties of starches separated from kernels of some Indian mango cultivars (Mangifera indica L.)Maninder Kaur; Narpinder Singh; Kawaljit Singh Sandhu; Harmeet Singh Guraya · 2004
A comparison of native and oxidized normal and waxy corn starches: Physicochemical, thermal, morphological and pasting propertiesKawaljit Singh Sandhu; Maninder Kaur; Narpinder Singh; Seung-Taik Lim · 2008
Characteristics of the different corn types and their grain fractions: physicochemical, thermal, morphological, and rheological properties of starchesKawaljit Singh Sandhu; Narpinder Singh; Maninder Kaur · 2004