Keywords: حجم کاهو; Aqueous cereal extracts; Loaf volume; Gas cell stabilization; Gluten-free oat bread; AX; arabinoxylan; dm; dry matter; E440; extinction at 440Â nm; E590; extinction at 590Â nm; Tris; tris-(hydroxymethyl)-aminomethane;
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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: حجم کاهو; Gluten-free/oat bread; Ion exchange chromatography; Water-extractable components; Loaf volume; AEC; anion exchange chromatography; CEC; cation exchange chromatography; dm; dry matter; E440; extinction at 440 nm; E590; extinction at 590 nm; MM; molecula
Keywords: حجم کاهو; Grain yield; Protein content; Protein quality; Loaf volume; SE-HPLC; size exclusion high performance liquid chromatography; SDS; sodium dodecyl sulphate; GxE; genotype by environment interaction; HMW-GS; high molecular weight glutenin subunits; LPP; large
Keywords: حجم کاهو; 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: حجم کاهو; 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: حجم کاهو; Gluten-free; Loaf volume; Crumb texture; Gas retention; Functional ingredients;
Keywords: حجم کاهو; ASE; accelerated solvent extractor; DAG; diacylglycerols; DATEM; diacetyl tartaric esters of mono- and diglycerides; DGDG; digalactosyldiacylglycerols; DGMG; digalactosylmonoacylglycerols; dm; dry matter; EP; enzyme protein; FFA; free fatty acids; HPLC-
Non-linear rheological behavior of gluten-free flour doughs and correlations of LAOS parameters with gluten-free bread properties
Keywords: حجم کاهو; LAOS; Lissajous-Bowditch curves; Gluten-free dough; Water absorption; Loaf volume;
Prediction of bread wheat baking quality using an optimized GlutoPeak®-Test method
Keywords: حجم کاهو; GlutoPeak®-test (GPT); Protein content; Sedimentation value; Loaf volume; A0-A1; area from the beginning of the test and the first maximum; A1-A2; area from the first maximum and the first minimum after first maximum; A2-A3; area from the first minimum a
Baking quality of emmer-derived durum wheat breeding lines
Keywords: حجم کاهو; Durum wheat; Emmer derived breeding lines; Loaf volume; Baking qualityDDT, farinograph dough development time; DG, dry gluten; FAB, farinograph water absorption; GI, gluten index; GPC, grain protein concentration; L, alveograph extensibility; LV, loaf vol
Digitization of farinogram plots and estimation of mixing stability
Keywords: حجم کاهو; Farinograph; Extensograph; Digitized plots; Loaf volume
Molecular genetic mapping of quantitative trait loci associated with loaf volume in hexaploid wheat (Triticum aestivum)
Keywords: حجم کاهو; Breadmaking; Loaf volume; Wheat quality; QTL; SSR
A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour
Keywords: حجم کاهو; Wheat dough; Oscillatory stress rheometry; Wheat protein gel; Undeveloped dough; Biaxial extension; Loaf volume
Breadmaking stability of wheat flours: Relation between mixing properties and molecular weight distribution of polymeric glutenins
Keywords: حجم کاهو; Breadmaking stability; Molecular weight distribution; Glutenin polymers; Flour properties; Wheat quality; AFFFF; asymmetric flow field-flow fractionation; BQS; Bread quality score; DAA; days after anthesis; Hardn; hardness; HGB; Hagberg falling number; HM