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内部出版物
在“
Elsevier电子期刊
”中,
命中:
288
条,耗时:小于0.01 秒
1.
Genetic dissection of the sensory and textural properties of Chinese white
noodle
s using a specific RIL population
作者:
Wen-jing LI
a
;
15069840917@163.com
;
Zhi-ying DENG
a
;
deng868@163.com
;
Guang-feng CHEN
b
;
Fang CHEN
a
;
Xing-feng LI
a
;
Ji-chun TIAN
a
;
jctian9666@163.com
关键词:
wheat (Triticum aestivum L.)
;
noodle
;
sensory quality
;
textural property
;
QTL
刊名:Journal of Integrative Agriculture
出版年:2017
2.
Bioactives-retained non-glutinous
noodle
s from nixtamalized Dent and Flint maize
作者:
Amit K. Das
a
;
Sila Bhattacharya
a
;
silabhat@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Vasudeva Singh
a
;
b
;
singhva2003@yahoo.co.in" class="auth_mail" title="E-mail the corresponding author
关键词:
Maize
;
Noodle
;
Traditional nixtamalization
;
Ecological nixtamalization
;
Phenolics
;
Antioxidant
刊名:Food Chemistry
出版年:2017
3.
Chitosan effects on physical properties, texture, and microstructure of flat rice
noodle
s
作者:
Phatthranit Klinmalai
a
;
Tomoaki Hagiwara
b
;
Takaharu Sakiyama
b
;
Savitree Ratanasumawong
a
;
fagistt@ku.ac.th
关键词:
Chitosan
;
Rice
noodle
;
Rice
;
Gluten-free
;
Protein network
刊名:LWT - Food Science and Technology
出版年:2017
4.
Microstructural, textural, and sensory properties of whole-wheat
noodle
modified by enzymes and emulsifiers
作者:
Meng Niu
a
;
b
;
nmjay417@hotmail.com
;
Gary G. Hou
b
;
ghou@wmcinc.org
;
Julie Kindelspire
c
;
jykindelspire@gmail.com
;
Padmanaban Krishnan
c
;
Padmanaban.Krishnan@sdstate.edu
;
Siming Zhao
a
;
zsmjx@mail.hzau.edu.cn
关键词:
Whole-wheat
noodle
;
Microstructure
;
Texture
;
Enzyme
;
Emulsifier
刊名:Food Chemistry
出版年:2017
5.
The impact of protein cross-linking induced by alkali on the quality of buckwheat
noodle
s
作者:
Xiao-Na Guo
;
xiaonaguo@jiangnan.edu.cn
;
Xiao-Ming Wei
;
Ke-Xue Zhu
关键词:
Protein cross-linking
;
Alkali
;
Quality
;
Buckwheat
noodle
刊名:Food Chemistry
出版年:2017
6.
Rheological and secondary structural characterization of rice flour-zein composites for
noodle
s slit from gluten-free sheeted dough
作者:
Sungmin Jeong
;
Hee Won Kim
;
Suyong Lee
;
suyonglee@sejong.ac.kr
关键词:
Rice flour-zein composite
;
Viscoelasticity
;
Gluten-free
;
Sheeted dough
;
Noodle
刊名:Food Chemistry
出版年:2017
7.
Analysis on energy consumption of drying process for dried Chinese
noodle
s
作者:
Zhenhua Wang
;
Yingquan Zhang
;
Bo Zhang
;
Fuguang Yang
;
Xiaolei Yu
;
Bo Zhao
;
Yimin Wei
;
weiyimin36@126.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Dryer
;
Energy saving
;
Uniformity
;
Energy analysis
;
Automatic control
刊名:Applied Thermal Engineering
出版年:2017
8.
Quality characteristics, structural changes, and storage stability of semi-dried
noodle
s induced by moderate dehydration: Understanding the quality changes in semi-dried
noodle
s
作者:
Man Li
a
;
manliqau@163.com" class="auth_mail" title="E-mail the corresponding author
;
Ke-Xue Zhu
b
;
kxzhu@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Qing-Jie Sun
a
;
Tidjani Amza
b
;
Xiao-Na Guo
b
;
Hui-Ming Zhou
b
关键词:
Semi-dried
noodle
;
Dehydration temperature
;
Quality
;
Storage stability
;
Structure
刊名:Food Chemistry
出版年:2016
9.
Noodle
s, traditionally and today
作者:
Na Zhang
a
;
Guansheng Ma
b
;
mags@bjmu.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
classification
;
health
;
industrialization
;
noodle
s
;
nutrition
刊名:Journal of Ethnic Foods
出版年:2016
10.
Development of a Method for Manufacturing
Noodle
s from Finger Millet
作者:
B.D.M.P.B. Dissanayake
;
bandaraipht@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
H.S. Jayawardena
关键词:
Finger millet
;
Flour manufacture
;
Noodle
s
;
Qualities
刊名:Procedia Food Science
出版年:2016
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