Keywords: بدون گلوتن; Gluten-free; All-barley malt beer; AN-PEP; Silica gel; Tannins; Brewhouse technology;
مقالات ISI بدون گلوتن (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: بدون گلوتن; NIRS; Total antioxidant capacity; Gluten-free; Buckwheat; Millet; Oat; Folin-Ciocalteu;
Keywords: بدون گلوتن; Spaghetti; Gluten-free; Metabolites; Plantain; Dietary fibre;
Keywords: بدون گلوتن; Crop diversity; Food security; Genetic erosion; Gluten-free; Underutilized cereals;
Keywords: بدون گلوتن; Rice; Arsenic; Mercury; Gluten-free; Speciation; Market basket;
Keywords: بدون گلوتن; Batter coating; Chitosan; Gluten-free; Physical properties;
Keywords: بدون گلوتن; Arabinoxylans; Gelling properties; Gluten-free; Rye bran; AX; arabinoxylan; CEAX; calcium hydroxide-extracted arabinoxylan; FA; ferulic acid; FC; final consistency; FV; final viscosity; GF; gluten-free; GO; glucose oxidase; Mw; molecular weight; PC; peak
Keywords: بدون گلوتن; dairy-free; diet; gluten-free; pediatric summer camp; proteinuria; steroid-resistant nephrotic syndrome;
Keywords: بدون گلوتن; Oats; Gluten; Celiac disease; Dose response; Feeding studies; Kernel-based gluten contamination, gluten assessment; Gluten-free; CD; celiac disease; GF; gluten free; GFD; gluten-free diet;
Keywords: بدون گلوتن; Gluten-free; Xanthan; Transglutaminase; Chickpea protein; Millet;
Keywords: بدون گلوتن; Proso millet; Hydrocolloids; Rheological properties; Gluten-free;
Keywords: بدون گلوتن; Baking; Gluten-free; Dough; Crumb;
Keywords: بدون گلوتن; Gluten-free; Rheology; Texture; Fortification;
Keywords: بدون گلوتن; Chitosan; Rice noodle; Rice; Gluten-free; Protein network;
Keywords: بدون گلوتن; Viscosity; Rheology; Standardized fermentation; Quinoa; Bread; Gluten-free;
Keywords: بدون گلوتن; Gluten-free; Resistant starch; Predicted glycemic index; Cookie;
Keywords: بدون گلوتن; Starch; Flour; Gluten-free; Bread; Rheology; Microstructure;
Keywords: بدون گلوتن; Barley; Hordein; Proline oxidation; Proline; Gluten-free; Metal-catalyzed oxidation; Prolamin;
Keywords: بدون گلوتن; Nigerian sorghum; Celiac disease; Gluten-free; Exopolysaccharide;
Keywords: بدون گلوتن; Celiac disease; Gluten; Endoprotease B2; Endopeptidase; Barley; Gluten-free; Beer; AA; amino acid; ACEi; angiotensin-converting enzyme inhibitory peptides; AN-PEP; prolyl endopeptidase from Aspergillus niger; CD; celiac disease; CQP; Chenopodium quinoa po
Keywords: بدون گلوتن; Gluten-free; Loaf volume; Crumb texture; Gas retention; Functional ingredients;
Keywords: بدون گلوتن; Acetic acid bacteria; Gluten-free; Sourdough; Fructan; Buckwheat; Field-flow fractionation;
Keywords: بدون گلوتن; Orange fibre; Microwave; Dietary fibre; Gluten-free; Muffin;
Keywords: بدون گلوتن; Oat; Gluten-free; Classification; Contaminant; Hyperspectral imaging;
Keywords: بدون گلوتن; Celiac disease; Diet; Gluten-free; Health knowledge; Health literacy; Information-seeking behavior; Patient compliance; Self-assessment;
Keywords: بدون گلوتن; Gluten-free; Hydrocolloid; Viscoelasticity; Fortification; Crumb
Keywords: بدون گلوتن; Quinoa; Buckwheat; Gluten-free; Rheologya, (+a: redness and −a: greenness); b, (+b: yellowness and −b: blueness); G′, storage modulus; G″, loss modulus; K, consistency index (Pa.sn); L, brightness (0: black, 100: white); n, power-law index; R2, coefficien
Keywords: بدون گلوتن; Gluten-free; Ovalbumin; Rice flour bread; Soymilk;
Keywords: بدون گلوتن; Gluten-free; Nutrition; Glycemic response; Sensory acceptance; CD; Celiac disease; DF; Dietary fiber; fwb; flour weight basis; GF; Gluten-free; GFB; Gluten-free bread; GI; Glycemic index; GL; Glycemic load; GR; Glycemic response; HI; Hydrolysis index; HPM
Keywords: بدون گلوتن; Fibre; Gluten-free; Structure; Bread;
Keywords: بدون گلوتن; Fructan; Levan; Buckwheat sourdough; Gluten-free; Acetic acid bacteria;
Keywords: بدون گلوتن; Beta-sheet; Co-protein; Gluten-free; Zein; CLSM; confocal laser scanning microscopy; Gâ²; shear storage modulus; Gâ³; shear loss modulus; HMW-GS; high molecular weight-glutenin subunits; SEM; scanning electron microscopy; SAOS; small amplitude oscillato
Keywords: بدون گلوتن; Gluten-free; Bread making; Methodology; Coeliac disease; 1H NMR; proton nuclear magnetic resonance; 2D; two-dimensional; ADA; acetylated distarch adipate; CLSM; confocal laser scanning microscopy; (C)MC; (carboxy)methylcellulose; DAG; diacylglycerol; DATE
Keywords: بدون گلوتن; Gluten-free products; Starch; Starch derivatives; Resistant starch; ACWS; air classification wheel speeds; ADA; acetylated distarch adipate; CMC; carboxymethylcellulose; DATEM; diacetyltartaric acid esters of monoglycerides; DE; dextrose equivalent; eGI;
Keywords: بدون گلوتن; Gluten-free bread; Teff; Sourdough; Sensory properties; GF; gluten-free; HPMC; hidroxypropylmethylcelullose; BF; based on flour; SDBu; buckwheat based sourdough; SDRi; rice based sourdough; SDLh; sourdough with Lactobacillus helveticus; Te-SDBu; teff +Â
Keywords: بدون گلوتن; Rice noodle; Salt; MRI; Protein network; Gluten-free;
Keywords: بدون گلوتن; Zein-starch dough; Gluten-free; Extensional viscosity; Bubble growth; Plasticizer;
Keywords: بدون گلوتن; Free-from; Gluten-free; Healthfulness; Consumer perception; Food labeling;
Keywords: بدون گلوتن; Glutelin; Gluten-free; Protease; Rice bread
Keywords: بدون گلوتن; Rice flour; Variety; Bread; Gluten-free; Quality;
Keywords: بدون گلوتن; Gluten-free; Pasta; Amaranth; Quinoa; High temperature drying; gf; gluten-free; ABQ; amaranth, buckwheat, quinoa; MW; millet, white bean; WR; wheat reference pasta; HT; high temperature; SDF; soluble dietary fibre; IDF; insoluble dietary fibre;
Keywords: بدون گلوتن; Sugar-snap cookie; Gluten-free; Particle size; Damage starch; Flour; FSR; fine-grained short-grain rice flour; CSR; coarse-grained short-grain rice flour; FLR; fine-grained long-grain rice flour; CLR; coarse-grained long-grain rice flour; FM; fine-grained
Keywords: بدون گلوتن; Mycotoxins; Fumonisins; Zearalenone; Gluten-free; Exposure assessment; Celiac disease;
Keywords: بدون گلوتن; Gluten-free; Dough; Bread; Rheology
Keywords: بدون گلوتن; Gluten-free; Carob flour; Resistant starch; Response surface methodology (RSM);
Keywords: بدون گلوتن; Chia flour; Gluten-free; Guar gum; HPMC; Hydrocolloids
Keywords: بدون گلوتن; Rice flour; Particle size distribution; Gluten-free; Cupcake; Quality;
Keywords: بدون گلوتن; Zein; Gluten-free; Organic acids; FibrilsTg, glass transition temperature; SDS-PAGE, sodium dodecyl sulphate-polyacrylamide gel electrophoresis; FTIR, Fourier transform infrared spectroscopy; CLSM, confocal laser scanning microscopy
Keywords: بدون گلوتن; Baking; Gum; Gluten-free; X-ray microtomography; Porosity;
Keywords: بدون گلوتن; Gluten-free; Buckwheat; LAB; Metabolism; Multivariate analysis;