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CNKI会议论文(1)
CNKI学位论文(289)
知网期刊论文(241)
在“
Elsevier电子期刊
”中,
命中:
80
条,耗时:小于0.01 秒
在所有数据库中总计命中:
531
条
1.
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
2.
Role of N-terminal domain of HMW 1Dx5 in the functional and structural properties of wheat
dough
作者:
Jing Jing Wang
a
;
Guang Liu
a
;
Yan-Bo Huang
d
;
Qiao-Hui Zeng
a
;
Guo-Sheng Song
b
;
Yi Hou
a
;
d
;
Lin Li
a
;
c
;
Song-Qing Hu
a
;
c
;
fesqhu@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Sodium dodecyl sulfonate (PubChem CID
;
3423265)
;
2-Mercaptoethanol (PubChem CID
;
1567)
;
Sodium chloride (PubChem CID
;
5234)
;
Hydrochloric acid (PubChem CID
;
313)
;
Acrylamide (PubChem CID
;
6579)
;
Tris (PubChem CID
;
6503)
刊名:Food Chemistry
出版年:2016
3.
Structural role of fibre addition to increase knowledge of non-gluten bread
作者:
Κleopatra Tsatsaragkou
;
Styliani Protonotariou
;
Ioanna Mandala
;
imandala@aua.gr" class="auth_mail" title="E-mail the corresponding author
关键词:
Fibre
;
Gluten-free
;
Structure
;
Bread
刊名:Journal of Cereal Science
出版年:2016
4.
Study of bread staling by means of vibro-acoustic, tensile and thermal analysis techniques
作者:
Lubomí
;
r Lapčí
;
k
a
;
b
;
lapcikl@seznam.cz" class="auth_mail" title="E-mail the corresponding author
;
Martin Va&scaron
;
ina
c
;
Barbora Lapčí
;
ková
;
a
;
b
;
Tomá
;
&scaron
;
Valenta
b
关键词:
Bread
;
Staling
;
Mechanical testing
;
Sound absorption measurement
;
Thermal analysis
刊名:Journal of Food Engineering
出版年:2016
5.
Viscoelastic properties of tablets from Osborne solubility fraction, pentosans, flour and bread using relaxation tests
作者:
Juan de Dios Figueroa-Cá
;
rdenas
a
;
jfigueroa@cinvestav.mx" class="auth_mail" title="E-mail the corresponding author
;
Anayansi Escalante-Aburto
b
;
anaysansi.escalante@udem.edu" class="auth_mail" title="E-mail the corresponding author
;
José
;
Juan Vé
;
les-Medina
a
;
jjvelezmed@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Zorba Josué
;
Herná
;
ndez-Estrada
c
;
heeszorba@hotmail.com" class="auth_mail" title="E-mail the corresponding author
;
Patricia Rayas-Duarte
c
;
pat.rayas_duarte@okstate.edu" class="auth_mail" title="E-mail the corresponding author
;
Senay Simsek
d
;
senay.simsek@ndsu.edu" class="auth_mail" title="E-mail the corresponding author
;
Né
;
stor Ponce-Garcí
;
a
e
;
nponceg@uaemex.mx" class="auth_mail" title="E-mail the corresponding author
关键词:
Osborne fractions
;
Visco
elasticity
;
Relaxation tests
;
Flour
;
Bread
刊名:Journal of Cereal Science
出版年:2016
6.
Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread
dough
properties
作者:
Vinay B. Jayaram
;
Sven Cuyvers
;
Kevin J. Verstrepen
;
Jan A. Delcour
;
Christophe M. Courtin
关键词:
GY
;
gluten yield
;
GPR
;
gluten protein recovery
;
GPAI
;
gluten protein agglomeration index
;
L
;
dough
extensibility
;
P
;
dough
elasticity
;
RP-HPLC
;
reversed phase high-performance liquid chromatography
;
SA
;
succinic acid
;
SRC
;
solvent retention capacity
;
W
;
dough
deformation energy
刊名:Food Chemistry
出版年:15 May, 2014
7.
Bubbles in chapatti
dough
s
作者:
S. Chakrabarti-Bell
a
;
b
;
Sumana.Bell@csiro.au
;
scb2005@gmail.com
;
S. Wang
a
;
b
;
M.J. Patel
a
;
b
;
R.M. Weiss
c
;
1
;
P.J. Austin
d
关键词:
Atta and lupin
;
Dough
elasticity
;
Bubbles in
dough
s and chapattis
;
Visualisation of bran in chapatti
dough
s
刊名:Journal of Cereal Science
出版年:2013
8.
Encapsulation of Gluten
作者:
Husniati
a
;
husniati@kemenperin.go.id" class="auth_mail" title="E-mail the corresponding author
;
Etik Mardliyati
b
;
Nofa Mardia Ningsih Kaswati
c
关键词:
gluten
;
encapsulation
;
maltodextrin
;
spray drying.
刊名:Procedia Chemistry
出版年:2015
9.
Flour quality and
dough
elasticity
: Dough sheetability
作者:
M.J. Patel
;
S. Chakrabarti-Bell
;
Sumana.Bell@csiro.au
关键词:
ABBM
;
Anisotropic Bergstrom Boyce model with Mullins damage
;
Chakrabarti-Bell et al. (2010)
;
CSIRO
;
Commonwealth Scientific and Industrial Research Organisation
;
Australia
;
h
;
hour
;
V/H-force
;
vertical/horizontal roll force during sheeting
刊名:Journal of Food Engineering
出版年:2013
10.
Influence of pregelatinised tapioca starch and transglutaminase on
dough
rheology and quality of gluten-free jasmine rice breads
作者:
Waranit Pongjaruvat
;
Pawadee Methacanon
;
Nispa Seetapan
;
Asira Fuongfuchat
;
Chaiwut Gamonpilas
关键词:
Jasmine rice
;
Pregelatinised tapioca starch
;
Transglutaminase
;
Rheology
;
Gluten-free bread
刊名:Food Hydrocolloids
出版年:May, 2014
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