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内部出版物
在“
Elsevier电子期刊
”中,
命中:
21
条,耗时:小于0.01 秒
1.
Mixolab
™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
作者:
Marcio Schmiele
;
marciosc@unicamp.br
;
;
Má
;
ria Herminia Ferrari Felisberto
;
Maria Teresa Pedrosa Silva Clerici
;
Yoon Kil Chang
关键词:
Wheat flour
;
Dough structure
;
Soluble fiber
;
Soy peptides
;
Breadmaking
刊名:LWT - Food Science and Technology
出版年:2017
2.
Utilization of
Mixolab
for assessment of durum wheat quality dependent on climatic factors
作者:
Aleksandra Torbica
a
;
aleksandra.torbica@fins.uns.ac.rs" class="auth_mail" title="E-mail the corresponding author
;
Milana Dra&scaron
;
ković
b
;
Jelena Tomić
a
;
Dejan Dodig
c
;
Jelena Bo&scaron
;
ković
d
;
Veselinka Zečević
e
关键词:
Durum wheat
;
Technological quality
;
Mixolab
;
Climatic factors
刊名:Journal of Cereal Science
出版年:2016
3.
Rheological and Thermo-mechanical Characterization of Starch - Protein Mixtures
作者:
Livia Patraşcu
;
Iuliana Banu
;
Ina Vasilean
;
Iuliana Aprodu
;
iuliana.aprodu@ugal.ro" class="auth_mail" title="E-mail the corresponding author
关键词:
potato starch
;
powdered egg
;
soy proteins
;
gluten
;
rheological properties
;
Mixolab
.
刊名:Agriculture and Agricultural Science Procedia
出版年:2016
4.
Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour
作者:
Blanka Bucsella
;
bucsellablanka@mail.bme.hu" class="auth_mail" title="E-mail the corresponding author
;
Dó
;
ra Molná
r ;
Anna Helga Harasztos
;
Sá
;
ndor Tö
;
mö
;
skö
;
zi
关键词:
Wheat aleurone
;
RVA
;
Mixolab
;
Bread quality
刊名:Journal of Cereal Science
出版年:2016
5.
Investigation into the use of the amylase SD assay of milled wheat extracts as a predictor of baked bread quality
作者:
David Mangan
a
;
David@megazyme.com" class="auth_mail" title="E-mail the corresponding author
;
Anna Szafranska
b
;
Vincent McKie
a
;
Barry V. McCleary
a
关键词:
Amylase SD assay
;
Falling number assay
;
α-Amylase
;
Bread baking
刊名:Journal of Cereal Science
出版年:2016
6.
Dough rheological,
Mixolab
mixing, and nutritional characteristics of almond cookies with and without xylanase
作者:
Chunli Jia
a
;
Weining Huang
a
;
wnhuang@jiangnan.edu.cn
;
Mohamed Abdel-Shafi Abdel-Samie
a
;
Guangxing Huang
a
;
Guangwei Huang
b
关键词:
Cookie dough
;
Almond
;
Xylanase
;
Mixolab
;
Empirical rheological properties
刊名:Journal of Food Engineering
出版年:2011
7.
Fine particle size chestnut flour doughs rheology: Influence of additives
作者:
R. Moreira
;
F. Chenlo
;
M.D. Torres
;
B. Rama
关键词:
Chia flour
;
Gluten-free
;
Guar gum
;
HPMC
;
Hydrocolloids
刊名:Journal of Food Engineering
出版年:2014
8.
Quality improvement of rice noodle restructured with rice protein isolate and transglutaminase
作者:
Yang Kim
;
Jun Ill Kee
;
Suyong Lee
;
Sang-Ho Yoo
关键词:
Rice noodle
;
Rice protein isolate
;
Transglutaminase
;
Cooking properties
;
Dough properties
刊名:Food Chemistry
出版年:2014
9.
Utilization of Lentinus edodes mushroom 尾-glucan to enhance the functional properties of gluten-free rice noodles
作者:
Soojung Heo
;
Soyoung Jeon
;
Suyong Lee
关键词:
尾-Glucan
;
Mushroom
;
Rice
;
Noodle
;
Gluten-free
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:March, 2014
10.
Influence of the chestnuts drying temperature on the rheological properties of their doughs
作者:
Ramó
;
n Moreira
;
ramon.moreira@usc.es
;
Francisco Chenlo
;
Marí
;
a D. Torres
;
Beatriz Rama
关键词:
Air drying
;
Creep-recovery
;
Gelatinisation starch
;
Mixolab
®
;
Viscoelasticity
刊名:Food and Bioproducts Processing
出版年:2013
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