Keywords: نودل; Noodle; T-joint; Stiffened panel; Stiffener; Deltoid;
مقالات ISI نودل (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: نودل; Noodle; Protein; Sensory; Gelatinization degree; Hydration capacity;
Keywords: نودل; Gluten; Starch; Bread; Deoxynivalenol; Dough rheology; Cereal; Noodle; Wheat;
Keywords: نودل; Zein; Rice; Noodle; Amylose content;
Keywords: نودل; PLCBC; Pegg Leditschke Children's Burns Centre; QPBR; Queensland Paediatric Burns Registry; Pediatric burn; Scald; Starch; Noodle; First aid;
Keywords: نودل; Noodle; Cooking time; Porous structure; Maltodextrin; Thermal conductivity
Keywords: نودل; Colour–flavour associations; Colour–receptacle–flavour interactions; Receptacle; Noodle; Taste expectations
Keywords: نودل; Gluten-free; Rice flour; Noodle; Dry-milling; Wet-milling;
Keywords: نودل; Maize; Noodle; Traditional nixtamalization; Ecological nixtamalization; Phenolics; Antioxidant
Genetic dissection of the sensory and textural properties of Chinese white noodles using a specific RIL population
Keywords: نودل; wheat (Triticum aestivum L.); noodle; sensory quality; textural property; QTL;
In vitro starch digestibility of noodles with various cereal flours and hydrocolloids
Keywords: نودل; Cereal flour; Hydrocolloid; Noodle; In vitro starch digestibility;
Utilization of Lentinus edodes mushroom β-glucan to enhance the functional properties of gluten-free rice noodles
Keywords: نودل; β-Glucan; Mushroom; Rice; Noodle; Gluten-free;
Physicochemical functionality of 4-α-glucanotransferase-treated rice flour in food application
Keywords: نودل; 4-α-Glucanotransferase; Rice flour; Unfrozen water; Noodle; Freeze-thaw cycling;
Micro-computed tomographic and proton NMR characterization of cooked noodles and their correlation with conventional methods
Keywords: نودل; Noodle; Microcomputed tomography; 3-Dimension; Proton NMR; Relaxation time;
Okara dietary fiber and hypoglycemic effect of okara foods
Keywords: نودل; Okara; Dietary fiber; Hypoglycemic effect; Bread; Noodle; Steamed bread
Effect of heat-moisture treatment for utilization of germinated brown rice in wheat noodle
Keywords: نودل; Germinated brown rice; Heat-moisture treatment; Noodle; Cooking and textural properties;
Production of high protein quality noodles using wheat flour fortified with different protein products from lupine
Keywords: نودل; Cooking quality; Lupine; Noodle; Nutritional; Sensory evaluation
Physico-chemical and rheological properties of modified corn starches and its effect on noodle quality
Keywords: نودل; Modified corn starch; Noodle; Physicochemical properties; Sensory evaluation
Effect of particle size and addition level of wheat bran on quality of dry white Chinese noodles
Keywords: نودل; Wheat bran; Noodle; Pasting properties; Mixing properties; DWCN; dry white Chinese noodle; CTRL; noodle or dough without bran; DNBS; dry noodle break strength; DNF; dry noodle flexibility; MPV; midline peak value; MPW; midline peak width; MTxV; midline ti
Quick-boiling noodle production by using infrared drying
Keywords: نودل; Infrared; Noodle; Quick-boiling; Drying; Quality
Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties
Keywords: نودل; Starch; Noodle; Physicochemical; Potato; Rice
Natural occurrence of deoxynivalenol (DON) in wheat based noodles consumed in Malaysia
Keywords: نودل; Deoxynivalenol; Noodle; HPLC
Effect of spontaneous fermentation on the physical properties of corn starch and rheological characteristics of corn starch noodle
Keywords: نودل; Corn starch; Noodle; Spontaneous fermentation; Tensile properties; Sensory evaluation