搜索页_+Dough+property

设为首页

收藏本站

网站地图 | English | 公务邮箱

About the library

Background
History
Leadership
Organization

Readers' Guide

Opening Hours
Collections
Help Via Email

Publications

Electronic Information Resources

外文资源

SpringerLink电子期刊(33)	NATURE电子期刊(1)	ACS电子期刊(5)
ProQuest学位论文(2)	Elsevier电子期刊(48)

在“Elsevier电子期刊”中，命中：48条，耗时：0.0110015 秒

在所有数据库中总计命中：89条

1.Effect of flour polymeric proteins on dough thermal properties and breadmaking characteristics for hard red spring wheat genotypes

作者：Senay Simsek^a ; Jae-Bom Ohm^b ; ^{jae.ohm@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author} ; Vincent Cariou^a ; Mohamed Mergoum^a

关键词：Polymeric proteins ; Dough thermal property ; Hard red spring wheat

刊名：Journal of Cereal Science

出版年：2016

2.The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality

作者：Pei Wang^a ; ^b ; ^{whiteblair1991@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Tung-Ching Lee^a ; ^{lee@aesop.rutgers.edu" class="auth_mail" title="E-mail the corresponding author} ; Xueming Xu^b ; ^{xmxu@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Zhengyu Jin^b ; ^{Jinlab2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author}

关键词：GMP ; Steamed bread quality ; Frozen dough ; Elasticity ; Gassing property

刊名：Food Chemistry

出版年：2016

3.Phytate negatively influences wheat dough and bread characteristics by interfering with cross-linking of glutenin molecules

作者：Eun Young Park^a ; ¹ ; E. Patrick Fuerst^b ; Byung-Kee Baik^c ; ^{byungkee.baik@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author}

关键词：Phytate ; Chelating capacity ; Dough property ; Bread quality

刊名：Journal of Cereal Science

出版年：2016

4.Functionality of the storage proteins in gluten-free cereals and pseudocereals in dough systems

作者：John R.N. Taylor^a ; ^{john.taylor@up.ac.za" class="auth_mail" title="E-mail the corresponding author} ; Janet Taylor^a ; Osvaldo H. Campanella^b ; Bruce R. Hamaker^c

关键词：Beta-sheet ; Co-protein ; Gluten-free ; Zein

刊名：Journal of Cereal Science

出版年：2016

5.Optimization of textural properties of noodles with soluble fiber, dough mixing time 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 ; Noodles ; Textural properties

刊名：Journal of Cereal Science

出版年：2016

6.Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flour

作者：Jasim Ahmed ; ^{jaahmed@kisr.edu.kw" class="auth_mail" title="E-mail the corresponding author} ; ^{jahmed2k@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Hasan Al-Attar ; Yasir Ali Arfat

关键词：Water chestnut ; Particle size ; Water holding capacity ; Pasting property ; Glass-transition temperature ; Complex viscosity

刊名：Food Hydrocolloids

出版年：2016

7.Stiffness of resting lumbar myofascia in healthy young subjects quantified using a handheld myotonometer and concurrently with surface electromyography monitoring

关键词：MyotonPro ; Biomechanics ; Lumbar ; Myofascial stiffness ; Passive property ; Surface electromyography

刊名：Journal of Bodywork and Movement Therapies

出版年：2016

8.Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation

作者：Jacob Ojobi Omedi^a ; Weining Huang^a ; ^{wnhuang@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Xiaoqin Su^a ; Ruoshi Liu^a ; Xiaojuan Tang^a ; Yan Xu^b ; Patricia Rayas-Duarte^c

关键词：Soy sourdough ; Lactic acid bacteria ; Angiotensin I converting enzyme inhibition activity ; Emulsifying property

刊名：Journal of Cereal Science

出版年：2016

9.Baire measurable paradoxical decompositions via matchings

作者：Andrew Marks ; ¹ ; ^{marks@math.ucla.edu" class="auth_mail" title="E-mail the corresponding author} ; Spencer Unger ^{sunger@math.ucla.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Descriptive set theory ; Baire measurable matchings ; Paradoxical decomposition ; Amenability ; Banach&ndash ; Tarski paradox

刊名：Advances in Mathematics

出版年：2016

10.Hausdorff and packing dimension of fibers and graphs of prevalent continuous maps

作者：Richá ; rd Balka^a ; ^b ; ^c ; ¹ ; ^{balka@math.ubc.ca" class="auth_mail" title="E-mail the corresponding author} ; Udayan B. Darji^d ; ^{ubdarj01@louisville.edu" class="auth_mail" title="E-mail the corresponding author} ; Má ; rton Elekes^c ; ^e ; ² ; ^{elekes.marton@renyi.mta.hu" class="auth_mail" title="E-mail the corresponding author}

刊名：Advances in Mathematics

出版年：2016

按检索点细分(48)

关键词(12)

文摘(27)

按出版年细分(48)

2016年(10)

2013年(6)

2012年(1)

2011年(1)

2010年(2)

2009年(3)

2008年(3)

2007年(6)

2006年(3)

2004年(2)

2003年(4)

2001年(1)

2000年(1)

2000年及以前(5)