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内部出版物
CNKI学位论文(637)
知网期刊论文(331)
在“
SpringerLink电子期刊
”中,
命中:
54
条,耗时:0.0219896 秒
在所有数据库中总计命中:
968
条
1.
A study on fibre addition to gluten free
bread
: its effects on
bread
quality
and in vitro digestibility
作者:
L. S. Sciarini
;
M. C. Bustos
;
M. B. Vignola…
关键词:
Gluten free
bread
;
Soluble and insoluble fibres
;
Bread
technological
quality
;
Protein in vitro digestibility
;
In vitro glycemic index
刊名:Journal of Food Science and Technology
出版年:2017
2.
Interactions between
Glu-1
and
Glu-3
loci and associations of selected molecular markers with
quality
traits in winter wheat (
Triticum aestivum
L.) DH lines
作者:
Karolina Krystkowiak
;
Monika Langner
;
Tadeusz Adamski…
关键词:
Genotype
;
by
;
environment interaction
;
Glu
;
1 and Glu
;
3 interaction
;
Hardness
;
Quantitative trait loci (QTL)
;
Wheat
刊名:Journal of Applied Genetics
出版年:2017
3.
Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking
quality
and shelf life of
bread
作者:
Mouna Kriaa
;
Rabeb Ouhibi
;
Héla Graba…
刊名:Journal of Food Science and Technology
出版年:2016
4.
Introgression of common wheat lines with genetic material of Agropyron glaucum
作者:
R. O. Davoyan
;
I. V. Bebyakina…
关键词:
introgression lines of common wheat
;
Agropyron glaucum
;
cytological analysis
;
microsatellite analysis
;
resistance to diseases
;
the
technological
quality
of grain
刊名:Russian Journal of Genetics: Applied Research
出版年:2016
5.
An investigation of the consumer perception on the
quality
of the gluten and wheat free
bread
s available on the UK market
作者:
Ruth Potter (1)
Valentina Stojceska (1) (2)
Andrew Plunkett (1)
关键词:
Adverse reactions to wheat
;
Wheat and gluten free
bread
;
Market research
;
Bread
quality
刊名:Sensing and Instrumentation for Food
Quality
and Safety
出版年:2014
6.
The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the
bread
作者:
Jaros?aw Korus
;
Mariusz Witczak
;
Rafa? Ziobro…
关键词:
Gluten
;
free
bread
;
Acorn flour
;
Dough rheology
;
Quality
;
Texture
;
Staling
刊名:European Food Research and Technology
出版年:2015
7.
An investigation of the consumer perception on the
quality
of the gluten and wheat free
bread
s available on the UK market
作者:
Ruth Potter
;
Valentina Stojceska…
关键词:
Adverse reactions to wheat
;
Wheat and gluten free
bread
;
Market research
;
Bread
quality
刊名:Journal of Food Measurement and Characterization
出版年:2014
8.
Functional
bread
with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour
作者:
Patricia Luna Pizarro
;
Eveline Lopes Almeida…
关键词:
Polyunsaturated fatty acids
;
Response surface methodology
;
Vital gluten
;
Bread
quality
;
Sensory analysis
刊名:Journal of Food Science and Technology
出版年:2015
9.
Durum and soft wheat flours in sourdough and straight-dough
bread
-making
作者:
Massimiliano Rinaldi
;
Maria Paciulli…
关键词:
Bread
;
Durum wheat
;
Shelf
;
life
;
Physical analysis
;
Sourdough
刊名:Journal of Food Science and Technology
出版年:2015
10.
Quality
Indicators of Rice-Based Gluten-Free
Bread
-Like Products: Relationships Between Dough Rheology and Quality Characteristics
作者:
María Estela Matos (1) (2)
Cristina M. Rosell (1)
关键词:
Rice flour
;
Gluten
;
free
;
Wheat free
;
Dough behaviour
;
Bread
quality
刊名:Food and Bioprocess Technology
出版年:2013
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