Keywords: کیفیت پخت; Grain hardness; Milling yield; Dough quality; Baking quality; Nutritional value; Transcript profiling; Transcriptomic analysis; Arabinogalactan proteins;
مقالات ISI کیفیت پخت (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: کیفیت پخت; Baking quality; Dynamic stability; Genotype by environment interaction; Static stability;
Keywords: کیفیت پخت; Baking quality; Dough strength; Test baking; No time method; CNHR; Canada Northern Hard Red; CPSR; Canada Prairie Spring Red; CSP; Canadian Short Process; CWHWS; Canada Western Hard White Spring; CWRS; Canada Western Red Spring; CWRW; Canada Western Red W
Keywords: کیفیت پخت; Wheat; Variety evaluation; Sensory analysis; Baking quality;
Keywords: کیفیت پخت; Baking quality; Dough strength; Test baking; No time method; CNHR; Canada Northern Hard Red; CPSR; Canada Prairie Spring Red; CSP; Canadian Short Process; CWHWS; Canada Western Hard White Spring; CWRS; Canada Western Red Spring; CWRW; Canada Western Red W
Keywords: کیفیت پخت; spring wheat; technology system; organic breeding; variety development; baking quality; the Netherlands
Keywords: کیفیت پخت; Fructo-oligosaccharides; Isomalto-oligosaccharides; Frozen dough; Baking quality;
Keywords: کیفیت پخت; Baking quality; Mineral; Ozone; Protein; Quality; Starch; 1000-Grain weight; Volume weight; Wheat;
Keywords: کیفیت پخت; Wheat; Baking quality; Yield components; Nitrogen use efficiency; Long-term sustainability
Keywords: کیفیت پخت; Baking quality; Flour composition; Food composition; Food analysis; Gluten; SE-HPLC; Tocochromanol; Wheat
Keywords: کیفیت پخت; Baking quality; Mixogram; Rheology; Mixsmart; AA; ascending angle; A-1; area under curve from beginning until 1Â min before peak time; A+2; area under curve from beginning until 2Â min after peak time; AP; area under curve from beginning until peak time;
Keywords: کیفیت پخت; Nitrogen use efficiency; Uptake efficiency; Utilization efficiency; Post-anthesis N uptake; Soft red winter wheat; NDVI; Baking quality; Milling quality; Gluten strength; GWAS; QTL
Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium)
Keywords: کیفیت پخت; Perennial crop; Thinopyrum intermedium; Chemical and functional characterization; Baking quality;
Effect of quantity of HMW-GS 1Ax1, 1Bx13, 1By16, 1Dx5 and 1Dy10 on baking quality in different genetic backgrounds and environments
Keywords: کیفیت پخت; Baking quality; Glutenin subunits; Wheat;
Improvement bread characteristics of high level sunn pest (Eurygaster integriceps) damaged wheat by using transglutaminase and some additives
Keywords: کیفیت پخت; Sunn pest; High level sunn pest damaged wheat; Transglutaminase; Baking quality; SP; sunn pest; SPDR; sunn pest damage ratios; HLSPDW; high level sunn pest damaged wheat; AACCI; American Association of Cereal Chemists International; TG; Transglutaminase;
Dough mixing characteristics measured by Mixsmart software as possible predictors of bread making quality in three production regions of South Africa
Keywords: کیفیت پخت; Baking quality; Dough rheology; Mixsmart; Wheat
Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker dough
Keywords: کیفیت پخت; Whole wheat saltine cracker; Endoxylanases; Rheological properties; Water mobility; Baking quality
Effect of corn bran as dietary fiber addition on baking and sensory quality
Keywords: کیفیت پخت; Corn bran; Particle size; Sensory evaluation; Rheology; Physical characteristics; Baking quality
Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality
Keywords: کیفیت پخت; Baking quality; Gluten; Heat effect; Rheology; Creep recovery; Surface hydrophobicity; Molecular weight distribution; Field-flow fractionationANS, 8-aniline-1-naphthalene sulfonate; DTNB, 5.5′-dithiobis-(2-nitrobenzoic acid); FFF, field-flow fractionation
Protein accumulation and composition in wheat grains: Effects of mineral nutrients and high temperature
Keywords: کیفیت پخت; Baking quality; Heat; Gliadin; Glutenin; Nitrogen; Transcript; Two-dimensional gel electrophoresis
Fusarium-inoculated wheat: deoxynivalenol contents and baking quality in relation to infection time
Keywords: کیفیت پخت; Fusarium; Baking quality; Micro-scale rheology; Deoxynivalenol (DON); XANES spectroscopy;