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CNKI会议论文(1)
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知网期刊论文(44)
在“
SpringerLink电子期刊
”中,
命中:
43
条,耗时:小于0.01 秒
在所有数据库中总计命中:
82
条
1.
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
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
;
Farinography
;
Alveograph
y
刊名:Food and Bioprocess Technology
出版年:2016
3.
Tensile Behavior of Thermoplastic Films from Wheat Flours as Function of Raw Material Baking Properties
作者:
Debora Puglia
;
Franco Dominici
;
José Maria Kenny…
关键词:
Grain hardness
;
Stress–strain
;
Rigidity
;
Deformability
;
Polycaprolactone
刊名:Journal of Polymers and the Environment
出版年:2016
4.
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
5.
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
6.
Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes
作者:
M. A. Khan
;
C. Mahesh
;
Anil Dutt Semwal…
关键词:
Alveograph
;
Colour
;
Minerals
;
Texture
;
Vitamins
刊名:Journal of Food Science and Technology
出版年:2015
7.
Mixing, tensile and pasting properties of wheat flour mixed with raw and enzyme treated rice bran
作者:
Yuefei Teng
;
Chunying Liu
;
Jing Bai…
关键词:
Mixing property
;
Extensibility
;
Pasting behavior
;
Rice bran
;
Enzyme treatment
刊名:Journal of Food Science and Technology
出版年:2015
8.
Comparative quality analysis of gluten strength and the relationship with high molecular weight glutenin subunits of 6 Tunisian durum wheat genotypes
作者:
Hiba Trad
;
Sourour Ayed
;
Larbi Rhazi
;
Amine Slim…
关键词:
alveograph
;
durum wheat
;
genotype
;
high
;
molecular
;
weight glutenin subunit (HMW
;
GS)
;
LabChip
刊名:Food Science and Biotechnology
出版年:2014
9.
Effect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality
作者:
Brahim Bchir (1)
Holy Nadia Rabetafika (2)
Michel Paquot (2)
Christophe Blecker (1)
关键词:
Flesh fibre concentrate
;
Bread
;
Dough
;
Farinograph
;
Alveograph
;
Visco
;
amylograph
刊名:Food and Bioprocess Technology
出版年:2014
10.
Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills
作者:
Suresh D. Sakhare
;
D. Indrani…
关键词:
Wheat
;
Roller flour milling
;
Bran duster flour
;
Rheology
;
Bread making quality
刊名:Journal of Food Science and Technology
出版年:2014
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