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Results:
1-8
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Results: 8
Authors:
Abu-Jdayil, B
Al-Malah, K
Asoud, H
Citation: B. Abu-jdayil et al., Rheological characterization of milled sesame (tehineh), FOOD HYDROC, 16(1), 2002, pp. 55-61
Authors:
Jumah, RY
Shaker, RR
Abu-Jdayil, B
Citation: Ry. Jumah et al., Effect of milk source on the rheological properties of yogurt during the gelation process, INT J DAIRY, 54(3), 2001, pp. 89-93
Authors:
Jumah, RY
Abu-Jdayil, B
Shaker, RR
Citation: Ry. Jumah et al., Effect of type and level of starter culture on the rheological properties of set yogurt during gelation process, INT J FO PR, 4(3), 2001, pp. 531-544
Authors:
Zaitoun, S
Ghzawi, A
Al-Malah, KIM
Abu-Jdayil, B
Citation: S. Zaitoun et al., Rheological properties of selected light colored Jordanian honey, INT J FO PR, 4(1), 2001, pp. 139-148
Authors:
Abu-Jdayil, B
Azzam, MOJ
Al-Malah, KIM
Citation: B. Abu-jdayil et al., Effect of glucose and storage time on the viscosity of wheat starch dispersions, CARBOHY POL, 46(3), 2001, pp. 207-215
Authors:
Abu-Jdayil, B
Shaker, RR
Jumah, RY
Citation: B. Abu-jdayil et al., Rheological behavior of concentrated yogurt (LABNEH), INT J FO PR, 3(2), 2000, pp. 207-216
Authors:
Al-Malah, KI
Azzam, MOJ
Abu-Jdayil, B
Citation: Ki. Al-malah et al., Effect of glucose concentration on the rheological properties of wheat-starch dispersions, FOOD HYDROC, 14(5), 2000, pp. 491-496
Authors:
Shaker, RR
Jumah, RY
Abu-Jdayil, B
Citation: Rr. Shaker et al., Rheological properties of plain yogurt during coagulation process: impact of fat content and preheat treatment of milk, J FOOD ENG, 44(3), 2000, pp. 175-180
Risultati:
1-8
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