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Wiley电子期刊(20)
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在“
Elsevier电子期刊
”中,
命中:
510
条,耗时:0.0329837 秒
在所有数据库中总计命中:
942
条
1.
Effects of wheat-bran arabinoxylan as partial flour replacer on
bread
properties
作者:
Danika Koegelenberg
15675629@sun.ac.za
;
Annie F.A. Chimphango
;
achimpha@sun.ac.za
关键词:
Arabinoxylan
;
Bread
dough
;
Bread
-making
;
Dietary fibre
;
Flour-replacer
;
Wheat bran
刊名:Food Chemistry
出版年:2017
2.
Impact of par-baking and storage conditions on the quality of par-baked and fully baked
bread
作者:
Els Debonne
;
els.debonne@ugent.be
;
Filip Van Bockstaele
;
Euge Philips
;
Ingrid De Leyn
;
Mia Eeckhout
关键词:
Par-baking
;
Bread
;
Steam
;
Storage
;
Crumb texture
刊名:LWT - Food Science and Technology
出版年:2017
3.
Rheological and microstructural evolution of the most common gluten-free flours and starches during
bread
fermentation and baking
作者:
Mario M. Martí
;
nez
;
mariomartinez175@gmail.com
;
mart1269@purdue.edu
;
Manuel Gó
;
mez
关键词:
Starch
;
Flour
;
Gluten-free
;
Bread
;
Rheology
;
Microstructure
刊名:Journal of Food Engineering
出版年:2017
4.
Technological, nutritional and functional properties of wheat
bread
enriched with lentil or carob flours
作者:
Valeria Turfani
;
Valentina Narducci
;
Alessandra Durazzo
;
Vincenzo Galli
;
Marina Carcea
;
marina.carcea@crea.gov.it
关键词:
Bread
;
Wheat
;
Carob
;
Lentils
刊名:LWT - Food Science and Technology
出版年:2017
5.
Sourdough fermentation and chestnut flour in gluten-free
bread
: A shelf-life evaluation
作者:
Massimiliano Rinaldi
;
massimiliano.rinaldi@unipr.it
;
Maria Paciulli
;
Augusta Caligiani
;
Francesca Scazzina
;
Emma Chiavaro
;
emma.chiavaro@unipr.it
关键词:
Sourdough
;
Chestnut flour
;
Gluten-free
bread
;
Physical analysis
;
Shelf-life
刊名:Food Chemistry
出版年:2017
6.
Bread
making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products
作者:
Antonella Pasqualone
a
;
antonella.pasqualone@uniba.it
;
Barbara Laddomada
b
;
Isabella Centomani
a
;
Vito Michele Paradiso
a
;
Davide Minervini
c
;
Francesco Caponio
a
;
Carmine Summo
a
关键词:
Durum wheat
bread
;
Micronized bran
;
Debranning
;
Texture
;
Bioactive compounds
刊名:LWT - Food Science and Technology
出版年:2017
7.
The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and
bread
quality
作者:
Nahed Fakhfakh
a
;
Hamida Jdir
b
;
Mourad Jridi
a
;
Mostafa Rateb
c
;
Lassaâ
;
d Belbahri
c
;
M.A. Ayadi
e
;
Moncef Nasri
a
;
Nacim Zouari
d
;
znacim2002@yahoo.fr" class="auth_mail" title="E-mail the corresponding author
关键词:
Malva aegyptiaca
;
Flavonoids
;
Antioxidants
;
Bread
;
Texture
;
Sensory analysis
刊名:LWT - Food Science and Technology
出版年:2017
8.
Thermoresistant xylanases from Trichoderma stromaticum: Application in
bread
making and manufacturing xylo-oligosaccharides
作者:
Elck Almeida Carvalho
a
;
b
;
Laí
;
s Mendes dos Santos Gó
;
es
b
;
Ana Paula T. Uetanabaro
b
;
Erik Galvã
;
o Paranhos da Silva
c
;
Luciano Brito Rodrigues
d
;
Carlos Priminho Pirovani
b
;
André
;
a Miura da Costa
b
;
amcosta@uesc.br
关键词:
Xylanases
;
Enzymatic characterization
;
Trichoderma stromaticum
;
Baking
;
Xylo-oligosaccharides
刊名:Food Chemistry
出版年:2017
9.
Foam stabilization during processing of starch-based dough systems
作者:
Dana Elgeti
;
Liang Peng
;
Mario Jekle
;
mjekle@tum.de
;
Thomas Becker
关键词:
Viscosity
;
Rheology
;
Standardized fermentation
;
Quinoa
;
Bread
;
Gluten-free
刊名:Innovative Food Science & Emerging Technologies
出版年:2017
10.
Optimization of
bread
firmness, specific loaf
volume
and sensory acceptability of
bread
with soluble fiber and different water levels
作者:
Deepak Mudgil
a
;
dsmudgil@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Sheweta Barak
a
;
B.S. Khatkar
b
关键词:
Wheat flour
;
Soluble fiber
;
Bread
;
Textural properties
刊名:Journal of Cereal Science
出版年:2016
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