يعرض 1 - 6 نتائج من 6 نتيجة بحث عن '"Gluten-Free"', وقت الاستعلام: 0.69s تنقيح النتائج
  1. 1
    تقرير
    The technological and nutritional challenges of producing gluten-free pasta from cassava and banana flours : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University

    المساهمون: Rachman, Adetiya

    العلاقة: https://researcharchive.lincoln.ac.nz/bitstream/10182/13212/5/Rachman_PhD.pdf.jpgTest

    الوصول الحر: http://api.digitalnz.org/records/44781376/sourceTest

    View record in DigitalNZ

    أضف إلى المفضلة
  2. 2
    تقرير
    Ingredients from climate resilient crops to enhance the nutritional quality of gluten-free bread

    المساهمون: Roozen, M, Serventi, Luca

    وصف الملف: 12 pages; Electronic

    العلاقة: The original publication is available from MDPI - https://doi.org/10.3390/foods11111628Test - http://dx.doi.org/10.3390/foods11111628Test; Foods; https://researcharchive.lincoln.ac.nz/bitstream/10182/15336/5/Roozen%20Serventi_Ingredients%20from%20climate%20resilient%20crops%20to%20enhance%20the%20nutritional%20quality%20of%20glutenTest-free%20bread%202022.pdf.jpg

    الوصول الحر: http://api.digitalnz.org/records/48798130/sourceTest

    View record in DigitalNZ

    أضف إلى المفضلة
  3. 3
    تقرير
    Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles

    المساهمون: Mu, J, Qi, Y, Gong, K, Chen, Z, Brennan, Margaret, Ma, Q, Wang, J, Gen, Y, Lv, W, Brennan, CS

    وصف الملف: 12 pages

    العلاقة: The original publication is available from Elsevier - https://doi.org/10.1016/j.lwt.2022.113686Test - http://dx.doi.org/10.1016/j.lwt.2022.113686Test; LWT: Food Science and Technology; https://researcharchive.lincoln.ac.nz/bitstream/10182/15774/4/Mu%20et%20al_Influence%20of%20substituting%20wheat%20flour%20with%20quinoa%20flour%20on%20quality%20characteristics%20and%20in%20vitro%20starch%20and%20protein%20digestibility%20of%20fried_2022.pdf.jpgTest

    الوصول الحر: http://api.digitalnz.org/records/50280088/sourceTest

    View record in DigitalNZ

    أضف إلى المفضلة
  4. 4
    تقرير
    Synthesis of vitamin B12 & quality enhancement within plant-based foods via fermentation : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science at Lincoln University

    المساهمون: Irwin, Megan

    العلاقة: https://researcharchive.lincoln.ac.nz/bitstream/10182/14633/9/Irwin_Masters.pdf.jpgTest

    الوصول الحر: http://api.digitalnz.org/records/49846453/sourceTest

    View record in DigitalNZ

    أضف إلى المفضلة
  5. 5
    تقرير
    In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition

    المساهمون: Rachman, A, Brennan, Margaret, Morton, James, Torrico, Damir, Brennan, CS

    وصف الملف: pp.520-527

    العلاقة: The original publication is available from Elsevier B.V. on behalf of KeAi Communications Co., Ltd. - https://doi.org/10.1016/j.fshw.2022.07.054Test - http://dx.doi.org/10.1016/j.fshw.2022.07.054Test; Food Science and Human Wellness; https://researcharchive.lincoln.ac.nz/bitstream/10182/15486/4/Rachman%20et%20al%20-%20In-vitro%20digestibility%2c%20protein%20digestibility%20corrected%20amino%20acid%202022.pdf.jpgTest

    الوصول الحر: http://api.digitalnz.org/records/49259323/sourceTest

    View record in DigitalNZ

    أضف إلى المفضلة
  6. 6
    تقرير
    Gluten-free bakery and pasta products: Prevalence and quality improvement

    المساهمون: Gao, Yupeng, Janes, ME, Chaiya, B, Brennan, Margaret, Brennan, CS, Prinyawiwatkul, W

    المصدر: Gao et al. (2017). Gluten-free bakery and pasta products: Prevalence and quality improvement. International Journal of Food Science and Technology, 53(1), 19-32. doi:10.1111/ijfs.13505

    وصف الملف: pp.19-32

    العلاقة: The original publication is available from Wiley-Blackwell - https://doi.org/10.1111/ijfs.13505Test - http://dx.doi.org/10.1111/ijfs.13505Test; International Journal of Food Science and Technology; https://researcharchive.lincoln.ac.nz/bitstream/10182/10123/4/brennan%20gluten%20free%20bakery%20and%20pasta%20products%202017.pdf.jpgTest

    الوصول الحر: http://api.digitalnz.org/records/40128496/sourceTest

    View record in DigitalNZ

    أضف إلى المفضلة
أدوات البحث: أحصل على تغذية RSS — أرسل هذا البحث بالبريد الإلكتروني — حفظ البحث