Keywords: نان بخارپز; WEAX; Steamed bread; Heat-induced; Gluten polymerization;
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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: نان بخارپز; Bran; Superfine grinding; Dough properties; Steamed bread; LPF; low protein content flour; MPF; medium protein content flour;
Keywords: نان بخارپز; Colour wheat; Dough; Combination technology; Steamed bread;
Keywords: نان بخارپز; Dextran; Sourdough; Weissella confusa; Steamed bread; Microstructure analysis;
Keywords: نان بخارپز; Ultrasound; Steamed bread; Fermentation; Storage; Quality; Hardness;
Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough
Keywords: نان بخارپز; Yeast/chemical leavener; Frozen dough; Steamed bread; Gassing properties; Gluten deterioration;
Keywords: نان بخارپز; Bioaccessibility; Lead; PBET; Steamed bread; Transformation;
Keywords: نان بخارپز; Inulin; Plain wheat flour; Rheology; Steamed bread;
Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition
Keywords: نان بخارپز; Deterioration procedure; Steamed bread; Chemical-leavened dough; Frozen storage; Freeze/thaw;
Keywords: نان بخارپز; Inulin; Steamed bread; Freezable water; Redistribution;
Keywords: نان بخارپز; Damaged starch; Frozen dough; Steamed bread;
Keywords: نان بخارپز; Water extractable arabinoxylan; Steamed bread; Ice crystallization; Yeast; Gluten
Keywords: نان بخارپز; Remixed fermentation dough; Starch hydrolysis; Steamed bread; Water migration;
Keywords: نان بخارپز; Steamed bread; Raw wheat germ; Defatted wheat germ; Bread quality
Okara dietary fiber and hypoglycemic effect of okara foods
Keywords: نان بخارپز; Okara; Dietary fiber; Hypoglycemic effect; Bread; Noodle; Steamed bread
Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads
Keywords: نان بخارپز; Steamed bread; Lactic acid bacteria fermentation; Spontaneous fermentation; Volatiles profile; LAB; lactic acid bacteria; LB; Lactobacillus delbrueckii subsp bulgaricus; LBr; Lactobacillus brevis; LP; Lactobacillus plantarum; LS; Lactobacillus sanfrancisc
Influence of puroindoline alleles on milling performance and qualities of Chinese noodles, steamed bread and pan bread in spring wheats
Keywords: نان بخارپز; Bread wheat; Puroindoline alleles; Milling quality; Chinese noodles; Steamed bread; Pan breadDH, doubled haploid; DWCN, dry white Chinese noodles; NESWR, Northeastern Spring Wheat Region; NSB, northern style Chinese steamed bread; NWSWR, Northwestern Spri