-
1دورية أكاديمية
المؤلفون: Liang ZANG, Baoshang FU, Pengfei JIANG, Shuang SONG, Chengrong WEN, Libo QI, Shan SHANG
المصدر: Shipin gongye ke-ji, Vol 43, Iss 21, Pp 83-91 (2022)
مصطلحات موضوعية: frozen whole wheat flour dough, propylene glycol alginate (pga), protein secondary structure, microstructure, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: https://doaj.org/toc/1002-0306Test
-
2دورية أكاديمية
المؤلفون: Gamze Yazar
المصدر: Foods, Vol 12, Iss 18, p 3353 (2023)
مصطلحات موضوعية: wheat quality, wheat flour dough, physical dough testing, non-linear rheology, Chemical technology, TP1-1185
وصف الملف: electronic resource
-
3دورية أكاديمية
المؤلفون: Vidal, Leonhard Maria, Ewigmann, Hans, Schuster, Clemens, Alpers, Thekla, Scherf, Katharina Anne, Jekle, Mario, Becker, Thomas
المصدر: Journal of Texture Studies ; ISSN: 0022-4901, 1745-4603
مصطلحات موضوعية: confocal laser scanning microscopy, gluten network, rheology, wheat flour dough, ddc:570, Life sciences, biology, info:eu-repo/classification/ddc/570
وصف الملف: application/pdf
العلاقة: info:eu-repo/semantics/altIdentifier/wos/001052438600001; info:eu-repo/semantics/altIdentifier/issn/0022-4901; info:eu-repo/semantics/altIdentifier/issn/1745-4603; https://publikationen.bibliothek.kit.edu/1000161950Test; https://publikationen.bibliothek.kit.edu/1000161950/151317723Test; https://doi.org/10.5445/IR/1000161950Test
الإتاحة: https://doi.org/10.5445/IR/1000161950Test
https://doi.org/10.1111/jtxs.12796Test
https://publikationen.bibliothek.kit.edu/1000161950Test
https://publikationen.bibliothek.kit.edu/1000161950/151317723Test -
4دورية أكاديمية
المؤلفون: GABRIELA-MARIANA MUNTEANU, GHEORGHE VOICU, MARIANA FERDEȘ, ELENA-MĂDĂLINA ȘTEFAN, GABRIEL-ALEXANDRU CONSTANTIN, PAULA TUDOR
المصدر: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 4, Pp 575-584 (2019)
مصطلحات موضوعية: wheat flour dough, yeast, fermentation process, dough properties, Chemical technology, TP1-1185
وصف الملف: electronic resource
-
5دورية أكاديميةThe effect of freeze dried fruit powders on some of the physicochemical properties of the layer cake
مصطلحات موضوعية: Kiwi, Cake, Pumpkin, Quince, Hardness, Wheat-Flour Dough, Rheological Characteristics, Dietary Fiber, Quality, Retardation
العلاقة: Pamukkale University Journal Of Engineering Sciences-Pamukkale Universitesi Muhendislik Bilimleri Dergisi; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://search.trdizin.gov.tr/yayin/detay/506998Test; https://doi.org/10.5505/pajes.2020.83883Test; https://hdl.handle.net/11454/78963Test; Caliskan Koc, Gulsah/0000-0002-6542-3093; 27; 813; 819
الإتاحة: https://doi.org/10.5505/pajes.2020.83883Test
https://hdl.handle.net/11454/78963Test
https://search.trdizin.gov.tr/yayin/detay/506998Test -
6دورية أكاديميةThe effect of freeze dried fruit powders on some of the physicochemical properties of the layer cake
مصطلحات موضوعية: Cake, Kiwi, Pumpkin, Quince, Hardness, Wheat-Flour Dough, Rheological Characteristics, Dietary Fiber, Quality, Retardation
العلاقة: Pamukkale University Journal Of Engineering Sciences-Pamukkale Universitesi Muhendislik Bilimleri Dergisi; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://doi.org/10.5505/pajes.2020.83883Test; https://search.trdizin.gov.tr/yayin/detay/506998Test; https://hdl.handle.net/11454/78963Test; 27; 813; 819; 506998; WOS:000732570500006
الإتاحة: https://doi.org/10.5505/pajes.2020.83883Test
https://hdl.handle.net/11454/78963Test
https://search.trdizin.gov.tr/yayin/detay/506998Test -
7دورية أكاديمية
المؤلفون: Turksoy, S., Erturk, M.Y., Bonilla, J., Turasan, H., Kokini, J.L.
المساهمون: Belirlenecek
مصطلحات موضوعية: FTIR, LAOS, SDS-PAGE, Wheat flour dough
العلاقة: Journal of Cereal Science; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; https://doi.org/10.1016/j.jcs.2020.102926Test; https://hdl.handle.net/11491/6248Test; 92
-
8دورية أكاديمية
المؤلفون: YAZAR, Gamze
المصدر: Volume: 48, Issue: 6 1276-1291 ; 1300-3070 ; 1309-6273 ; The Journal of Food ; Gıda
مصطلحات موضوعية: yaş öz miktarı, buğday unu hamuru, reoloji, LAOS, wet gluten content, wheat flour dough, rheology, Food Engineering, Gıda Mühendisliği, Grain Technology, Hububat Teknolojisi, Basic Food Processes, Temel Gıda İşlemleri
وصف الملف: application/pdf
العلاقة: https://dergipark.org.tr/tr/download/article-file/3437081Test; https://dergipark.org.tr/tr/pub/gida/issue/80380/1367162Test
الإتاحة: https://doi.org/10.15237/gida.GD23118Test
https://dergipark.org.tr/tr/pub/gida/issue/80380/1367162Test -
9دورية أكاديمية
المؤلفون: Yazar Gamze, Duvarci Ozlem, Tavman Sebnem, Kokini Jozef L.
المصدر: Applied Rheology, Vol 26, Iss 5, Pp 1-11 (2016)
مصطلحات موضوعية: soft wheat flour dough, farinograph mixing, non-linear rheological properties, laos, Materials of engineering and construction. Mechanics of materials, TA401-492
وصف الملف: electronic resource
العلاقة: https://doaj.org/toc/1617-8106Test
-
10
المؤلفون: Franco, Fátima Cristina Silva
المساهمون: Beirão da Costa, Maria Luísa, Barros, Sara Beirão da Costa Teixeira, Repositório da Universidade de Lisboa
مصطلحات موضوعية: wheat breads, enrichment, spent brewer's yeast, saccharomyces pastorianus, wheat flour dough, rheology, chemical dough development
وصف الملف: application/pdf
العلاقة: Franco, F.C.S. - Viabilidade tecnológica da incorporação de levedura excedentária de cerveja em massas panares. Lisboa: ISA, 2014, 110 p.