Keywords: نان بخارپز چینی; Whole wheat; Model dough; Chinese steamed bread; Gluten; Water-unextractable arabinoxylan; Pentosanase;
مقالات ISI نان بخارپز چینی (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: نان بخارپز چینی; Sourdough; Yeast species; Chinese steamed bread; Volatile compounds;
Keywords: نان بخارپز چینی; Wheat bran characteristics; Chinese steamed bread; Arabinoxylans; Phenolic content; Dietary fiber;
Keywords: نان بخارپز چینی; Waxy wheat; Chinese steamed bread; Staling; Soluble starch content;
Keywords: نان بخارپز چینی; Chinese steamed bread; Staling; Starch retrogradation; Additive; Texture; Shelf life
Keywords: نان بخارپز چینی; Wheat; Wheat germ flour; Chinese steamed bread; QualityWGF, Wheat germ flour; CSB, Chinese steamed bread; wt, weight; SEM, Scanning electron microscope; RVA, Rapid Visco Analyser; TV, trough viscosity; FV, final viscosity; PV, peak viscosity; BV, breakdow
Keywords: نان بخارپز چینی; Deoxynivalenol; Deoxynivalenol-3-glucoside; Wheat; Milling; Chinese steamed bread; Processing
Keywords: نان بخارپز چینی; Chinese steamed bread; Quality; Ingredient; Component; Property;
Functionality of ovalbumin during Chinese steamed bread-making processing
Keywords: نان بخارپز چینی; Dichlormethane (PubChem CID: 6344); Ethanol (PubChem CID: 702); Sodium dodecyl sulfate (PubChem CID: 3423265); Dithiothreitol (PubChem CID: 446094); Tris (PubChem CID: 6503); Glycerol (PubChem CID: 753); Bromophenol blue (PubChem CID: 8272); Ovalbumin; Ch
Substitution of wheat flour with wholegrain flours affects physical properties, sensory acceptance, and starch digestion of Chinese steam bread (Mantou)
Keywords: نان بخارپز چینی; Chinese steamed bread; Starch digestibility; Texture properties; Wholegrain oat; Wholegrain brown rice;
Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread
Keywords: نان بخارپز چینی; Polymerization; Gluten; Chinese steamed bread; Protein extractability; Microstructure; GMP; Acetonitrile (PubChem CID: 6342); Trifluoroacetic acid (PubChem CID: 6422); Dithiothreitol (PubChem CID: 446094); Sodium dodecyl sulfate (PubChem CID: 3423265); Ur
Fate of ochratoxin A during wheat milling and some Chinese breakfast processing
Keywords: نان بخارپز چینی; Ochratoxin A; Milling; Chinese steamed bread; Chinese fried bread sticks; Noodles;
Development of Chinese steamed bread enriched in bioactive compounds from barley hull and flaxseed hull extracts
Keywords: نان بخارپز چینی; Barley hull; Flaxseed hull; Chinese steamed bread; Phenolics; Antioxidant activity;
Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan
Keywords: نان بخارپز چینی; Dough; Chinese steamed bread; Sodium alginates; Konjac glucomannan;
Characterisation of a thermostable xylanase from Chaetomium sp. and its application in Chinese steamed bread
Keywords: نان بخارپز چینی; Characterisation; Chaetomium; Chinese steamed bread; Purification; Thermostable; XylanaseBSA, bovine serum albumin; CAPS, (cyclohexylamino)-1-propanesulphonic acid; CHES, 2-(cyclohexylamino)ethanesulphonic acid; CMC, carboxymethylcellulose; CSB, Chinese s
Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds
Keywords: نان بخارپز چینی; Chinese steamed bread; Sourdough; Specific volume; Crumb texture firmness; Volatile compounds