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المؤلفون: S.G. Walde, Pichan Prabhasankar, A.O. Ogunsakin, V. Vanajakshi, K.A. Anu-Appaiah, S. V. N. Vijayendra, Kolawole Banwo, Abiodun I. Sanni
المصدر: LWT - Food Science and Technology. 82:326-334
مصطلحات موضوعية: 0301 basic medicine, biology, 030106 microbiology, food and beverages, Sorghum, biology.organism_classification, Yeast, Lactic acid, Microbiology, 03 medical and health sciences, Acetic acid, chemistry.chemical_compound, Starter, chemistry, Gluten free, Food science, Bacteria, Food Science, Leavening agent
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::0a206827cde4ce8bc9dd7732dcf7573eTest
https://doi.org/10.1016/j.lwt.2017.04.048Test -
2
المصدر: LWT - Food Science and Technology. 81:299-305
مصطلحات موضوعية: Mastic Gum, Chemistry, food and beverages, 04 agricultural and veterinary sciences, Rice flour, Rice bread, 040401 food science, 03 medical and health sciences, 0404 agricultural biotechnology, 0302 clinical medicine, 030220 oncology & carcinogenesis, Gluten free, Food science, Flavor, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::28f15481475a48b1e53d4cf737ff5983Test
https://doi.org/10.1016/j.lwt.2017.04.010Test -
3Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake
المؤلفون: Hanna Khouryieh, Fadi M. Aramouni, Kathryn Marston
المصدر: LWT - Food Science and Technology. 65:637-644
مصطلحات موضوعية: biology, fungi, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, Sorghum, biology.organism_classification, 040401 food science, Low volume, 0404 agricultural biotechnology, Volume (thermodynamics), Heat treated, Gluten free, Gluten-free bread, Food science, Food Science, Mathematics
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::1ce88c51adaf5a69c44a126e01d2d99eTest
https://doi.org/10.1016/j.lwt.2015.08.063Test -
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المؤلفون: Pichan Prabhasankar, Swati Sarabhai
المصدر: LWT - Food Science and Technology. 63:1301-1308
مصطلحات موضوعية: Whey protein, Rheology, Chemistry, Gluten-free cookies, Gluten free, Food science, Dynamic mechanical analysis, Zero shear viscosity, Potato starch, Viscoelasticity, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::efc6d2df34f200d54b346faf897b310dTest
https://doi.org/10.1016/j.lwt.2015.03.111Test -
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المؤلفون: Regine Schoenlechner, Stefano D'Amico, Bernadett Langó, Sándor Tömösközi, Jana Mäschle, Mario Jekle
المصدر: LWT - Food Science and Technology. 63:391-399
مصطلحات موضوعية: Gluten-free pasta, Materials science, food and beverages, Amaranth, chemistry.chemical_compound, chemistry, Amino acid composition, Ultimate tensile strength, White bean, Gluten free, Food science, Protein solubility, Chemical composition, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::bd3c73253a5dc4192e2f7eef5017c682Test
https://doi.org/10.1016/j.lwt.2015.03.080Test -
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المؤلفون: Isao Kobayashi, Akiko Fukui, Hiroyuki Yano, Keiko Kajiwara, Akiyoshi Satake, Masumi Villeneuve, Koh-ichi Yoza
المصدر: LWT - Food Science and Technology. 79:632-639
مصطلحات موضوعية: 0301 basic medicine, 030109 nutrition & dietetics, Gluten-free rice bread, Chemistry, Starch, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, Wheat bread, Rice flour, Rice bread, 040401 food science, Pickering emulsion, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, medicine, Food science, Swelling, medicine.symptom, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::19bef3ade132ffbb2c370e09419e1822Test
https://doi.org/10.1016/j.lwt.2016.11.086Test -
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المصدر: LWT - Food Science and Technology. 76:117-123
مصطلحات موضوعية: 0301 basic medicine, Preservative, 030109 nutrition & dietetics, Moisture, technology, industry, and agriculture, food and beverages, macromolecular substances, 04 agricultural and veterinary sciences, equipment and supplies, Microstructure, 040401 food science, law.invention, carbohydrates (lipids), Chitosan, 03 medical and health sciences, Acetic acid, chemistry.chemical_compound, 0404 agricultural biotechnology, Magazine, chemistry, law, Gluten free, Food science, Water content, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::82e16553972b510275708ab3c65571e1Test
https://doi.org/10.1016/j.lwt.2016.10.052Test -
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المؤلفون: Angela Scanu, Costantino Fadda, Antonio Piga, Giangiacomo Milella, Pasquale Catzeddu, Anna Maria Sanguinetti, Alessandra Del Caro
المصدر: LWT - Food Science and Technology. 71:96-101
مصطلحات موضوعية: 0301 basic medicine, 030109 nutrition & dietetics, Pasteurization, 04 agricultural and veterinary sciences, Friability, Shelf life, 040401 food science, Sensory analysis, law.invention, 03 medical and health sciences, 0404 agricultural biotechnology, law, Modified atmosphere, Environmental science, Gluten free, Food science, Flavor, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::35f48917b0bd8fe062fd6ff29c783772Test
https://doi.org/10.1016/j.lwt.2016.03.010Test -
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المؤلفون: Dharmesh C. Saxena, Romee Jan, Sukhcharn Singh
المصدر: LWT - Food Science and Technology. 71:281-287
مصطلحات موضوعية: Antioxidant, biology, Starch, Chenopodium, medicine.medical_treatment, Dietary fibre, Wheat flour, 04 agricultural and veterinary sciences, Carbohydrate, biology.organism_classification, 040401 food science, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Germination, Gluten-free cookies, medicine, Food science, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::9c302f508b987db49d5aa804682b634fTest
https://doi.org/10.1016/j.lwt.2016.04.001Test -
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المؤلفون: Rafał Ziobro, Jarosław Korus, Lesław Juszczak, Teresa Witczak
المصدر: LWT - Food Science and Technology. 62:257-264
مصطلحات موضوعية: Linum, Guar gum, food.ingredient, Pectin, biology, Chemistry, digestive, oral, and skin physiology, Organoleptic, food and beverages, biology.organism_classification, food, Rheology, Mucilage, Gluten free, Gluten-free bread, Food science, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::b957eebad59bfc40d439af7152d59bbeTest
https://doi.org/10.1016/j.lwt.2015.01.040Test