المؤلفون: Martin, Ian Takeo

مصطلحات موضوعية: Materials Science, Food science, Baked Bread Quality, Bread Dough, Crumb Structure, Instrumented Sheeter, Mathematical Modeling, Multiple Linear Regression

الوصول الحر: https://escholarship.org/uc/item/9g79p4q4Test

المؤلفون: Heshani Anupama Rathnayake, Senevirathne Navaratne, Champa Navaratne

المصدر: Food Technology and Biotechnology, Vol 60, Iss 1, Pp 99-108 (2022)

مصطلحات موضوعية: factorial design, dry and wet grinding, heat-moisture treatment, particle size determination, porous crumb structure, rice/wheat composite flour, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://hrcak.srce.hr/file/398159Test; https://doaj.org/toc/1330-9862Test; https://doaj.org/toc/1334-2606Test

الوصول الحر: https://doaj.org/article/e8be84d48f4f4168a3fb9bf8b24ae245Test

المؤلفون: De Angelis D., Latrofa V., Squeo G., Pasqualone A., Summo C.

المساهمون: De Angelis, D., Latrofa, V., Squeo, G., Pasqualone, A., Summo, C.

مصطلحات موضوعية: crumb structure, dry-fractionated protein, egg replacer, plant-based protein, rheological propertie, sponge cake batter

العلاقة: info:eu-repo/semantics/altIdentifier/pmid/37752603; info:eu-repo/semantics/altIdentifier/wos/WOS:001076542600001; volume:104; issue:2; firstpage:1190; lastpage:1199; numberofpages:10; journal:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; https://hdl.handle.net/11586/467406Test; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85173467796

الإتاحة: https://doi.org/10.1002/jsfa.13008Test
https://hdl.handle.net/11586/467406Test

المؤلفون: Rathnayake, Heshani Anupama, Navaratne, Senevirathne, Navaratne, Champa

المصدر: Food Technology and Biotechnology ; ISSN 1330-9862 (Print) ; ISSN 1334-2606 (Online) ; Volume 60 ; Issue 1

مصطلحات موضوعية: factorial design, dry and wet grinding, heat-moisture treatment, particle size determination, porous crumb structure, rice/wheat composite flour, faktorski plan, suha i mokra meljava, obrada toplinom i vlagom, određivanje veličine čestica, porozna struktura mrvica, miješano brašno od riže i pšenice

وصف الملف: application/pdf

العلاقة: https://hrcak.srce.hr/274772Test

الإتاحة: https://doi.org/10.17113/ftb.60.01.22.7238Test
https://hrcak.srce.hr/274772Test
https://hrcak.srce.hr/file/398159Test

المؤلفون: Georgiana Gabriela CODINĂ, Denisa ATUDOREI, Ana CIMPOI, Silvia MIRONEASA, Elena TODOSI-SĂNDULEAC

المصدر: Food and Environment Safety, Vol 16, Iss 2, Pp 61-70 (2017)

مصطلحات موضوعية: loaf volume, porosity, elasticity, crumb structure, textural properties, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: http://www.fia.usv.ro/fiajournal/index.php/FENS/article/view/492/478Test; https://doaj.org/toc/2068-6609Test; https://doaj.org/toc/2559-6381Test

الوصول الحر: https://doaj.org/article/364a0c025d4d471fad12fd5ad9b850cdTest

المؤلفون: Georgiana Gabriela CODINA, Silvia MIRONEASA, Elena TODOSI-SANDULEAC

المصدر: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 73, Iss 2, Pp 70-76 (2016)

مصطلحات موضوعية: bread, brown flaxseed, colour profile, crumb structure, texture, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: http://journals.usamvcluj.ro/index.php/fst/article/view/12148Test; https://doaj.org/toc/2344-2344Test; https://doaj.org/toc/2344-5300Test

الوصول الحر: https://doaj.org/article/087d78b614704ab4a93dd1500ba2dd50Test

المؤلفون: Duda, Adamina, Jeżowski, Paweł, Radzikowska, Dominika, Kowalczewski, Przemysław Łukasz

المساهمون: Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poland, Institute of Chemistry and Technical Electrochemistry, Poznań University of Technology, Poland, Department of Agronomy, Poznań University of Life Sciences, Poland, Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland

مصطلحات موضوعية: texture, crumb structure, bread quality, gluten-free flours addition, antioxidant properties

وصف الملف: application/pdf

العلاقة: Duda, A.; Jezowski, P.; Radzikowska, D.; Kowalczewski, P. L. PARTIAL WHEAT FLOUR REPLACEMENT WITH GLUTEN-FREE FLOURS IN BREAD - QUALITY, TEXTURE AND ANTIOXIDANT ACTIVITY. Journal of Microbiology Biotechnology and Food Sciences 2019, 9 (3), 505-509. DOI:10.15414/jmbfs.2019/20.9.3.505-509; (https://www.jmbfs.org/issue/december-january-2019-vol-9-no-3/jmbfs_1352_duda/?issue_id=6242&article_id=2Test); https://depot.ceon.pl/handle/123456789/20990Test

الإتاحة: https://doi.org/10.15414/jmbfs.2019/20.9.3.505-509Test
https://depot.ceon.pl/handle/123456789/20990Test

المؤلفون: Eliasson, A. C.

المصدر: Breadmaking : Improving Quality - Improving Quality. :137-167

مصطلحات موضوعية: Amylose and amylopectin, Crumb structure, Falling number, Firmness, Retrogradation, Starch damage, Starch gelatinization, Starch granule size distribution, Water absorption, Teknik, Annan teknik, Livsmedelsteknik, Engineering and Technology, Other Engineering and Technologies, Food Engineering

الوصول الحر: https://lup.lub.lu.se/record/4d0c4ef4-08f0-4dd8-822f-1c5e2d1afbb2Test
http://dx.doi.org/10.1016/B978-0-08-102519-2.00005-0Test

المؤلفون: Ebastien Guibert-Martin, S, Jury, Vanessa, Bouchet, Brigite, Roellens, Guillaume, Lioret, Pascal, Le-Bail, Alain

المساهمون: Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique (IMT Atlantique), Institut Mines-Télécom Paris (IMT)-Institut Mines-Télécom Paris (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Alain Lebail (alain.lebail@oniris-nantes.fr)

المصدر: ISSN: 0260-8774 ; Journal of Food Engineering ; https://hal.science/hal-01528376Test ; Journal of Food Engineering, 2017, 196, pp.183-192. ⟨10.1016/j.jfoodeng.2016.07.002⟩.

مصطلحات موضوعية: Batter emulsion, Blister, Crêpe baking, Pancake, Lipid droplets, Crumb structure, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering

العلاقة: hal-01528376; https://hal.science/hal-01528376Test; PRODINRA: 397011; WOS: 000389165200019

الإتاحة: https://doi.org/10.1016/j.jfoodeng.2016.07.002Test
https://hal.science/hal-01528376Test

المؤلفون: D. Magdić, Daniela Horvat, G. Drezner, Zorica Jurković, Gordana Šimić

المصدر: Poljoprivreda, Vol 12, Iss 1, Pp 58-62 (2006)

مصطلحات موضوعية: bread, image analysis, crumb structure, gluten strength, Agriculture (General), S1-972, Plant culture, SB1-1110

وصف الملف: electronic resource

العلاقة: http://poljoprivreda.pfos.hr/upload/publications/10_MAGDIC.pdfTest; https://doaj.org/toc/1330-7142Test; https://doaj.org/toc/1848-8080Test

الوصول الحر: https://doaj.org/article/096438d6674e4b1fa891d6267c3fb641Test