Zobrazeno 1 - 10
of 26
pro vyhledávání: '"G. L. Rubenthaler"'
Publikováno v:
Wheat and Wheat Improvement
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f39f7c616478a1c12e3b2226bc1b6e0
https://doi.org/10.2134/agronmonogr13.2ed.c35
https://doi.org/10.2134/agronmonogr13.2ed.c35
Publikováno v:
Cereal Chemistry Journal. 74:147-153
The quality of many baked products, noodles, gravies, and thickeners is related to the pasting properties of wheat (Triticum aestivum L.) flour, yet different flours vary markedly in their pasting performance. The objective of the present research wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::013a3e9d1336a90b06e135314d43c893
https://doi.org/10.1094/cchem.1997.74.2.147
https://doi.org/10.1094/cchem.1997.74.2.147
Publikováno v:
Scopus-Elsevier
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d70a75f0249532d3e3d17538b2c8c69
https://doi.org/10.2135/cropsci1993.0011183x003300010059x
https://doi.org/10.2135/cropsci1993.0011183x003300010059x
Publikováno v:
Crop Science. 31:1704-1705
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7dd9ce3a621e6772f7cde9cd017c23be
https://doi.org/10.2135/cropsci1991.0011183x003100060076x
https://doi.org/10.2135/cropsci1991.0011183x003100060076x
Publikováno v:
Crop Science. 31:1704-1704
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f03ecc4a47f06f7011556845acd59d74
https://doi.org/10.2135/cropsci1991.0011183x003100060075x
https://doi.org/10.2135/cropsci1991.0011183x003100060075x
Publikováno v:
Crop Science. 31:1387-1387
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68654274f0b0a51d712891916ebd5557
https://doi.org/10.2135/cropsci1991.0011183x003100050079x
https://doi.org/10.2135/cropsci1991.0011183x003100050079x
Publikováno v:
Crop Science. 30:234-234
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81d9eb94b3e60d2e5c732c390fa87543
https://doi.org/10.2135/cropsci1990.0011183x003000010060x
https://doi.org/10.2135/cropsci1990.0011183x003000010060x
Publikováno v:
Journal of Food Science. 48:1654-1658
The effect of soda (sodium bicarbonate) as a leavening agent on pH, phytic acid hydrolysis and physical quality of a fermentation model system and two popular Middle Eastern breads, Iranian taftoon and Pakistani naan (Arabic) were studied. Supplement
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f60b5e1e0dd6e14a6b8ec93582bd0587
https://doi.org/10.1111/j.1365-2621.1983.tb05053.x
https://doi.org/10.1111/j.1365-2621.1983.tb05053.x
Publikováno v:
Journal of Food Science. 48:107-110
The effect of flour extraction rate, type and length of fermentation and baking conditions on relative bioavailability of zinc of five distinctly different Iranian flat breads and their unfermented doughs, was determined using weanling rats fed low (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15e7f089d0b8b9b800962e6d80d8dbf5
https://doi.org/10.1111/j.1365-2621.1983.tb14800.x
https://doi.org/10.1111/j.1365-2621.1983.tb14800.x
Publikováno v:
Journal of Food Science. 47:926-929
Bread is the main staple for most Iranians. Five main breads and their fermented and unfermented doughs were prepared and analyzed for protein, ash, ether extract, crude fiber (CF), neutral detergent fiber (NDF), acid detergent fiber (ADF) and amino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2feaeac01cc413068a501a72ed162223
https://doi.org/10.1111/j.1365-2621.1982.tb12747.x
https://doi.org/10.1111/j.1365-2621.1982.tb12747.x