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内部出版物
SpringerLink电子期刊(4)
Elsevier电子期刊(29)
ACS电子期刊(3)
在“
Elsevier电子期刊
”中,
命中:
29
条,耗时:小于0.01 秒
在所有数据库中总计命中:
36
条
1.
Quality attributes of whole-
wheat
flour
tortillas
with sprouted whole-
wheat
flour
substitution
作者:
Ting Liu
a
;
Gary G. Hou
b
;
ghou@wmcinc.org
;
Marie Cardin
b
;
Len Marquart
a
;
Arnaud Dubat
c
关键词:
Sprouting
;
Whole-
wheat
flour
;
Tortilla quality
;
Sensory
刊名:LWT - Food Science and Technology
出版年:2017
2.
Effects of chemical leavening system and processing conditions on the opacity and other quality characteristics of whole-
wheat
flour
tortillas
作者:
Ting Liu
a
;
b
;
Gary G. Hou
b
;
ghou@wmcinc.org" class="auth_mail" title="E-mail the corresponding author
;
Sharon L. Book
c
;
Len Marquart
a
关键词:
Whole-
wheat
flour
tortilla
;
Chemical leavening
;
Opacity
;
Texture
刊名:LWT - Food Science and Technology
出版年:2016
3.
Effects of particle size on the quality attributes of reconstituted whole-
wheat
flour
and
tortillas
made from it
作者:
Ting Liu
a
;
b
;
Gary G. Hou
b
;
ghou@wmcinc.org" class="auth_mail" title="E-mail the corresponding author
;
Bon Lee
b
;
Len Marquart
a
;
Arnaud Dubat
c
关键词:
Whole-
wheat
flour
;
Fine grinding
;
Particle size
;
Tortilla
刊名:Journal of Cereal Science
出版年:2016
4.
Prediction of
wheat
tortilla quality using multivariate modeling of kernel,
flour
, and dough properties
作者:
Tom O. Jondiko
a
;
b
;
Liyi Yang
a
;
b
;
Dirk B. Hays
a
;
Amir M.H. Ibrahim
a
;
Michael Tilley
c
;
Joseph M. Awika
a
;
b
;
jawika@ag.tamu.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Wheat
quality
;
Tortilla
;
Flatbread
;
Gluten
;
Genetic improvement
刊名:Innovative Food Science & Emerging Technologies
出版年:2016
5.
Bioactive compounds from mustard
flour
s for the control of patulin production in
wheat
tortillas
作者:
Federica Saladino
a
;
Lara Manyes
a
;
Fernando B. Luciano
b
;
Jordi Mañ
;
es
a
;
Mó
;
nica Fernandez-Franzon
a
;
Giuseppe Meca
a
;
giuseppe.meca@uv.es" class="auth_mail" title="E-mail the corresponding author
关键词:
Glucosinolates
;
Isothiocyanates
;
Penicillium expansum
;
Chemical control
;
PAT
刊名:LWT - Food Science and Technology
出版年:2016
6.
Comparison of quality of refined and whole
wheat
tortillas
作者:
F. Barros
;
J.N. Alviola
;
L.W. Rooney
关键词:
Wheat
flour
tortillas
;
Whole
wheat
flour
;
Rheological properties
;
Shelf-stability
刊名:Journal of Cereal Science
出版年:2010
7.
Predicting hot-press
wheat
tortilla quality using
flour
, dough and gluten properties
作者:
F. Barros
;
J.N. Alviola
;
M. Tilley
;
Y.R. Chen
;
V.R.M. Pierucci
;
L.W. Rooney
关键词:
Wheat
flour
tortillas
;
Quality prediction
;
Texture analyzer
刊名:Journal of Cereal Science
出版年:2010
8.
Influence of added bean
flour
(Phaseolus vulgaris L.) on some physical and nutritional properties of
wheat
flour
tortillas
作者:
Alex A. Anton
;
Kelly A. Ross
;
Odean M. Lukow
;
R. Gary Fulcher
;
Susan D. Arntfield
关键词:
Beans
;
Tortillas
;
Texture
;
Antioxidant activity
;
Phytic acid
;
Trypsin inhibitors
刊名:Food Chemistry
出版年:2008
9.
Shelf stability and sensory properties of
flour
tortillas
fortified with pinto bean (Phaseolus vulgaris
作者:
Alex A. Anton
;
Odean M. Lukow
;
R. Gary Fulcher
;
Susan D. Arntfield
关键词:
Tortillas
;
Beans
;
Hydrocolloids
;
Texture
;
Shelf stability
;
Sensory
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2009
10.
Acceptance of Two US Department of Agriculture Commodity Whole-Grain Products: A School-Based Study in Texas and Minnesota
作者:
Yen Li
;
Chu PhD
;
;
;
yenli.chu@ualberta.ca
;
Cynthia A.
;
Warren PhD
;
Christine E.
;
Sceets
;
Peter
;
Murano PhD
;
Len
;
Marquart PhD
;
RD
;
Marla
;
Reicks PhD
;
RD[Author vitae]
刊名:Journal of the American Dietetic Association
出版年:2011
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