设为首页
收藏本站
网站地图
|
English
|
公务邮箱
About the library
Background
History
Leadership
Organization
Readers' Guide
Opening Hours
Collections
Help Via Email
Publications
Electronic Information Resources
常用资源
电子图书
期刊论文
学位会议
外文资源
特色专题
内部出版物
SpringerLink电子期刊(43)
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:
43
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
1
2
3
4
5
按检索点细分(43)
关键词(9)
文摘(42)
按出版年细分(43)
2017年(1)
2016年(4)
2015年(2)
2014年(6)
2013年(1)
2012年(2)
2010年(2)
2007年(4)
2006年(2)
2004年(2)
2003年(9)
2002年(1)
2001年(1)
2000年及以前(6)
NGLC 2004-2010.National Geological Library of China All Rights Reserved.
Add:29 Xueyuan Rd,Haidian District,Beijing,PRC. Mail Add: 8324 mailbox 100083
For exchange or info please contact us via
email
.