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Elsevier电子期刊(400)
在“
Elsevier电子期刊
”中,
命中:
400
条,耗时:0.0149916 秒
在所有数据库中总计命中:
835
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.
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
3.
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
4.
Response to drought and heat stress on wheat quality, with special emphasis on
bread
-
making
quality, in durum wheat
作者:
Carlos Guzmá
;
n
;
c.guzman@cgiar.org" class="auth_mail" title="E-mail the corresponding author
;
Jorge Enrique Autrique
;
Suchismita Mondal
;
Ravi Prakash Singh
;
Velu Govindan
;
Anayeli Morales-Dorantes
;
Gabriel Posadas-Romano
;
Jose Crossa
;
Karim Ammar
;
Roberto Javier Peñ
a
关键词:
Durum wheat
;
Processing quality
;
Pasta-
making
;
Bread
-
making
;
Drought stress
;
Heat stress
刊名:Field Crops Research
出版年:2016
5.
Caregivers' Perspectives on the Use of Long-Term Oxygen Therapy for the Treatment of Refractory Breathlessness: A Qualitative Study
作者:
Aileen Collier
;
RN
;
PhD
a
;
aileen.collier@flinders.edu.au
;
Katrina
Bread
en
;
RN
;
PhD
b
;
Jane L. Phillips
;
RN
;
PhD
c
;
Meera Agar
;
MBBS
;
MPC
;
PhD
;
FAChPM
;
FRACP
a
;
d
;
e
;
Caroline Litster
;
BSocSc(Psych)Hons
a
;
David C. Currow
;
BMed
;
MPH
;
PhD
;
FRACP
;
FAHMS
a
关键词:
Home oxygen
;
breathlessness
;
palliative care
;
homecare
;
caregivers
刊名:Journal of Pain and Symptom Management
出版年:2017
6.
Effect of quantity of HMW-GS 1Ax1, 1Bx13, 1By16, 1Dx5 and 1Dy10 on baking quality in different genetic backgrounds and environments
作者:
Makoena J. Moloi
;
Angeline van Biljon
;
Maryke T. Labuschagne
;
labuscm@ufs.ac.za
关键词:
Baking quality
;
Glutenin subunits
;
Wheat
刊名:LWT - Food Science and Technology
出版年:2017
7.
Current and forward looking experimental approaches in gluten-free
bread
making
research
作者:
Hanne G. Masure
;
hanne.masure@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author
;
Ellen Fierens
;
Jan A. Delcour
关键词:
Gluten-free
;
Bread
making
;
Methodology
;
Coeliac disease
刊名:Journal of Cereal Science
出版年:2016
8.
Study of the intrinsic properties of wheat bran and pearlings obtained by sequential debranning and their role in bran-enriched
bread
making
作者:
S. Hemdane
;
N.A. Langenaeken
;
P.J. Jacobs
;
J. Verspreet
;
J.A. Delcour
;
C.M. Courtin
;
Christophe.Courtin@kuleuven.be" class="auth_mail" title="E-mail the corresponding author
关键词:
Wheat
;
Bran
;
Pearling
;
Bread
making
刊名:Journal of Cereal Science
出版年:2016
9.
Wheat
bread
enrichment by pea and broad bean pods fibers: Effect on dough rheology and
bread
quality
作者:
Lilia Belghith Fendri
a
;
liliabelghithfendri@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Fatma Chaari
a
;
Marwa Maaloul
b
;
Fatma Kallel
a
;
Lobna Abdelkafi
c
;
Semia Ellouz Chaabouni
a
;
d
;
Dhouha Ghribi-Aydi
a
;
b
关键词:
Pea pod
;
Broad bean pod
;
Fibers
;
Alveograph characteristics
;
Bread
making
刊名:LWT - Food Science and Technology
出版年:2016
10.
Effect of acha and bambara nut sourdough flour addition on the quality of
bread
作者:
Chiemela Enyinnaya Chinma
;
chinmachiemela@futminna.edu.ng" class="auth_mail" title="E-mail the corresponding author
;
Julian Chukwuemeka Anuonye
;
Ocheme Boniface Ocheme
;
Salisu Abdullahi
;
Shola Oni
;
Caleb Maina Yakubu
;
Shakirah Omotoke Azeez
关键词:
Sourdough flour
;
Bread
;
Nutritional
;
Antioxidant
;
Bread
properties
刊名:LWT - Food Science and Technology
出版年:2016
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