Keywords: چسباندن درجه حرارت; AAC; apparent amylose content; BD; breakdown; COH; cohesiveness; CPV; cold paste viscosity; DSC; differential scanning calorimetry; HD; hardness; HPV; hot paste viscosity; PT; pasting temperature; PV; peak viscosity; R%; percentage of retrogradation; RVA;
مقالات ISI چسباندن درجه حرارت (ترجمه نشده)
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Keywords: چسباندن درجه حرارت; Waxy maize starch; Chain length distribution; Microwave; Property; HPAEC-PAD; High performance size exclusion chromatograph; GPC-MALS; Gel permeation chromatography coupled with multiangle light scattering; XRD; X-Ray diffraction; DSC; Differential scanni
Keywords: چسباندن درجه حرارت; BD; breakdown; BCBs; binary component blends; CS; maize starch; CO; corn oil; CV; cold paste viscosity; DSC; differential scanning calorimetry; eGI; expected glycemic index; GOPOD; glucose oxidase/peroxidase; ÎH; enthalpy; HV; hot past viscosity; LSD; le
Keywords: چسباندن درجه حرارت; Ex-SW; extraordinarily soft wheat; MHW; medium-hard wheat; HW; hard wheat; GHI; grain hardness index; SV; sedimentation value; Ex-PP; extractable polymeric protein; Ex-MP; extractable monomeric protein; UnEx-PP; unextractable polymeric Protein; UnEx-MP; u
Keywords: چسباندن درجه حرارت; Amylose; Phosphorus; Gelatinization; Retrogradation; Pasting temperature;
Keywords: چسباندن درجه حرارت; AAC; apparent amylose content; BD; breakdown; CPV; cool paste viscosity; CS; consistency; DSC; differential scanning calorimetry; GT; gelatinization temperature; HPV; hot paste viscosity; LPC; lysophosphatidylcholine; LPE; lysophosphatidylethanolamine; LP
Keywords: چسباندن درجه حرارت; AAC; apparent amylose content; ADH; adhesiveness; BD; breakdown; COH; cohesiveness; CPV; cold paste viscosity; DSC; differential scanning calorimeter; GT; gelatinisation temperature; HD; hardness; HPV; hot paste viscosity; PTime; peak time; PTemp; pasting
Keywords: چسباندن درجه حرارت; NS; native sweet potato starch; CTS; citric acid treated starch; HT; hydrolysis time; AC; acid concentration; DE; dextrose equivalent; WHC; water holding capacity; PV; peak viscosity; BD; break down; TV; trough viscosity; SB; setback; FV; final viscosity;
Keywords: چسباندن درجه حرارت; DP; degree of polymerisation; HPAEC-PAD; high-performance anion-exchange chromatography-pulsed-amperometric detector; HPSEC; high performance size exclusion chromatography; Mw; molecular weight; AP; amylopectin; CL; chain-length; RVA; Rapid Visco Anal
Keywords: چسباندن درجه حرارت; HMT; heat moisture treatment; HMT-20; 20% content moisture HMT; HMT-25; 25% content moisture HMT; SOL; solubility; SP; swelling power; SS; sorghum starch; SF; sorghum flour; AC; amylose content; AAC; apparent amylose content; SAC; soluble amylose content;
Keywords: چسباندن درجه حرارت; PPD; post-harvest physiological deterioration; DMC; dry matter content; PT; pasting temperature; PV; peak viscosity; HPV; hot paste viscosity; CPV; cool paste viscosity; FV; final viscosity; DSC; differential scanning calorimeter; ÎH; gelatinization enth
Keywords: چسباندن درجه حرارت; A; formulation containing 2.5% Psyllium and 0.5% sugar beet fibre; AMY; maltogenic amylase; ANOVA; analysis of variance; B; formulation containing 1.5% Psyllium and 1.5% sugar beet fibre; BD; breakdown; BU; Brabender Unit; BA200; bread obtained from DA200
Resistant starch: Variation among high amylose rice varieties and its relationship with apparent amylose content, pasting properties and cooking methods
Keywords: چسباندن درجه حرارت; AAC; apparent amylose content; ASV; alkali spreading value; BD; breakdown viscosity; GT; gelatinization temperature; HPV; hot-paste viscosity; PFCK; percent fully cooked kernels; PT; pasting temperature; PV; peak viscosity; RDP1; Rice Diversity Panel 1; R
Quality traits analysis and protein profiling of field pea (Pisum sativum) germplasm from Himalayan region
Keywords: چسباندن درجه حرارت; FP; field pea; AOA; antioxidant activity; TPC; total phenolic content; TIA; trypsin inhibitory activity; SEM; scanning electron microscopy; SW; seed weight; CT; cooking time; SS; soaked seeds; CS; cooked seeds; HC; hydration capacity; SC; swelling capacit
Genetic diversity of amylose content and RVA pasting parameters in 20 rice accessions grown in Hainan, China
Keywords: چسباندن درجه حرارت; AAC; apparent amylose content; ANOVA; analysis of variance; BD; breakdown; CPV; cool paste viscosity; CS; consistency; HPV; hot paste viscosity; PT; pasting temperature; PV; peak viscosity; QTL; quantitative trait locus; RVA; rapid visco-analyser; SB; set
Ultrasonic effect on the octenyl succinate starch synthesis and substitution patterns in starch granules
Keywords: چسباندن درجه حرارت; Ultrasonic; Octenyl succinate starch; Synthesis; Substitution patterns; OSA; octenyl succinic anhydride; OSS; octenyl succinic anhydride modified starch; UOSS; OSS prepared under ultrasonic conditions; CLSM; confocal laser scanning microscopy; DS; degree
Rheological properties of gels obtained from gluten-free raw materials during a short term aging
Keywords: چسباندن درجه حرارت; Corn; Rice; Gel; Rheology; Bran; Starch retrogradation; ANOVA; analysis of variance; BD; breakdown; BU; Brabender unit; CS; corn starch; DS; damaged starch; EI; elastic index; F1; maximum force; F2; force at the end of the relaxation period; FV; final vis
Genetic relationship between grain chalkiness, protein content, and paste viscosity properties in a backcross inbred population of rice
Keywords: چسباندن درجه حرارت; Rice (Oryza sativa L.); Protein content; RVA profile; Chalkiness; BDV; breakdown viscosity; BIL; backcross inbred lines; CPV; cool paste viscosity; CSSL; chromosome segment substitution lines; CSV; consistency viscosity; HPV; hot paste viscosity; LOD; log