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内部出版物
在“
SpringerLink电子期刊
”中,
命中:
71
条,耗时:小于0.01 秒
1.
Improvements of Modified Wheat Protein Disulfide Isomerases with Chaperone Activity Only on the Processing Quality of Flour
作者:
Guang Liu
;
JingJing Wang
;
Yi Hou
;
Yan-Bo Huang…
关键词:
wPDI
;
Site
;
directed mutagenesis
;
Alkylation
;
Wheat flour
;
Wheat protein
;
Bread quality
刊名:Food and Bioprocess Technology
出版年:2017
2.
Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology
作者:
Micheli Maria Bueno
;
Roberta Cruz Silveira Thys…
关键词:
Enzymes
;
Wheat flour
;
Rheological analysis
;
Falling Number
;
Farinograph
y
;
Alveography
刊名:Food and Bioprocess Technology
出版年:2016
3.
Analysis of dough rheological property and gluten quality characteristics in wild emmer wheat (Triticum dicoccoides (Körn. ex Asch. et Graebn.) Schweinf.)
作者:
Dale Zhang
;
Yuhao Yuan
;
Yarui Su
;
Suoping Li
关键词:
Farinograph
;
Flour quality
;
Mixograph
;
Triticum dicoccoides
;
Wild emmer wheat
刊名:Genetic Resources and Crop Evolution
出版年:2016
4.
Functionality of Kamut and Millet flours in macro wire cut cookie systems
作者:
Gurpreet Kaur Chandi
;
Chang Weng Lok
;
Ng Yun Jie…
关键词:
Kamut
;
Millet
;
GlutoPeak
;
Farinograph
;
Cookies
刊名:Journal of Food Science and Technology
出版年:2015
5.
Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality
作者:
Amritpal Kaur
;
Khetan Shevkani
;
Mehak Katyal…
刊名:Journal of Food Science and Technology
出版年:2016
6.
Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology
作者:
Micheli Maria Bueno
;
Roberta Cruz Silveira Thys…
刊名:Food and Bioprocess Technology
出版年:2016
7.
Effect of apple pomace powder addition on
farinograph
ic properties of wheat dough and biscuits quality
作者:
Zlatica Kohajdová (1)
Jolana Karovi?ová (1)
Michal Magala (1)
Veronika Kuchtová (1)
关键词:
apples
;
by
;
products
;
farinograph
;
biscuits
;
quality
刊名:Chemical Papers
出版年:2014
8.
Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread
作者:
M. L. Sudha
;
Sushma W. Eipson
;
Hafeeza Khanum…
关键词:
Paratha
;
Farinograph
;
Microsturcture
;
Dietary fiber
;
Chlorophyll
;
Carotenoids
刊名:Journal of Food Science and Technology
出版年:2015
9.
Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks
作者:
K. Crassina
;
M. L. Sudha
关键词:
Mango ginger
;
Wheat flour
;
Rheology
;
Viscosity
;
Soup stick
;
Polyphenols
刊名:Journal of Food Science and Technology
出版年:2015
10.
Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour
作者:
Himani Kundu
;
Raj Bala Grewal
;
Ankit Goyal…
关键词:
Pumpkin powder
;
Farinograph
ic characteristics
;
Guar gum
;
β
;
carotene
刊名:Journal of Food Science and Technology
出版年:2014
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