Keywords: خرده نان; Baking; Gluten-free; Dough; Crumb;
مقالات ISI خرده نان (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: خرده نان; Bread; Breadmaker; Scale; Dough; Mixing; Crumb;
Keywords: خرده نان; Gluten-free; Hydrocolloid; Viscoelasticity; Fortification; Crumb
Keywords: خرده نان; Whole wheat foods; Bitterness; Sensory-guided fraction; Trihydroxyoctadecenoic acids; Crumb;
Keywords: خرده نان; FD; flavour dilution factor; LABs; lactic acid bacteria; OAV; odour activity value; WHO; World Health Organisation; WWF; whole wheat flour; RWF; refined wheat flour; Bread aroma; Volatile compounds; Crumb; Crust; Fermentation; Maillard;
Comparison of pound cake baked in a two cycle microwave-toaster oven and in conventional oven
Keywords: خرده نان; Two cycle microwave-toaster oven; Crumb; Image analysis; Pound cake;
Impact of the baking kinetics on staling rate and mechanical properties of bread crumb and degassed bread crumb
Keywords: خرده نان; Bread baking; Crumb; Texture; Staling; AmylopectinE, Young modulus of the degassed crumb MPa); E*, Young modulus of the bread crumb (cellular) (MPa); E0, Young modulus of the degassed crumb at initial time (MPa); E∞, Young modulus of the degassed crumb at
Comparison of crumb microstructure from pound cakes baked in a microwave or conventional oven
Keywords: خرده نان; Crumb; Starch; Gelatinization; Microstructure; Microwaves
MRI evaluation of local expansion in bread crumb during baking
Keywords: خرده نان; Baking; Wheat; Bread; Dough; Crumb; Bubble; Cell; Oven-rise; Local expansion; Compression; MRI; Magnetic resonance imaging
Thermo-physical and thermo-mechanical assessment of partially baked bread during chilling and freezing process.: Impact of selected enzymes on crumb contraction to prevent crust flaking
Keywords: خرده نان; Chilling; Freezing; Starch retrogradation; Staling; Freezable water; Crumb
Modelling of Heat Transfer, Mass Transfer and Flavour Development in Chocolate Crumb
Keywords: خرده نان; chocolate; crumb; Maillard; drying; finite element; heat transfer;
Chilling and freezing of part-baked bread. Part I: An MRI signal analysis
Keywords: خرده نان; NMR relaxation; Dough; Cooling; Staling; Water content; Crust; Crumb;
Chilling and freezing of part-baked bread. Part II: Experimental assessment of water phase changes and structure collapse
Keywords: خرده نان; MRI; Chilling; Freezing; Starch retrogradation; Staling; Water content; Crust; Crumb; Image analysis;