Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Ken Quail"'
Publikováno v:
Legume Science, Vol 2, Iss 2, Pp n/a-n/a (2020)
Abstract There is growing interest in pulses such as faba bean for the development of foods with enhanced nutrition, functionality, and health benefits. In this study, seed material from 10 faba bean varieties, grown in replicated field trials in Sou
Externí odkaz:
https://doaj.org/article/7a944d49d5e944f6a91d14bec8136dad
Publikováno v:
Cereal Chemistry. 99:568-581
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb602c7265c2035a15dc4ab1662d935e
https://doi.org/10.1002/cche.10519
https://doi.org/10.1002/cche.10519
Publikováno v:
Cereal Chemistry. 98:1215-1226
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e1746647733c81d47ca1134f863ced2
https://doi.org/10.1002/cche.10474
https://doi.org/10.1002/cche.10474
Autor:
Sok Hon Yun, Ken Quail
Publikováno v:
Starch - Stärke. 51:274-280
Viscosity properties of wheat starch and flour measured by the Rapid Visco Analyser (RVA) were characterised by RVA running conditions and varietal difference. RVA variables including starting temperature of measurement, heating rate and final coolin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d297e808db5dccc9268d71189ca62e88
https://doi.org/10.1002/(sici)1521-379x(199909)51:8/9<274::aid-star274>3.0.co
https://doi.org/10.1002/(sici)1521-379x(199909)51:8/9<274::aid-star274>3.0.co
Publikováno v:
Journal of the Science of Food and Agriculture. 74:81-88
Strong correlations were found between some sensory evaluation results and instrumentally (Instron, Model 4301) assessed quality parameters for Japanese white salted noodles made from 32 Australian wheats. The sensory texture parameter, softness, had
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::969dab37c8cc488a9c733a12efc92d37
https://doi.org/10.1002/(sici)1097-0010(199705)74:1<81::aid-jsfa772>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199705)74:1<81::aid-jsfa772>3.0.co
Publikováno v:
Journal of Cereal Science. 24:179-185
Forty-three Australian and six Chinese wheat flours were used to investigate the flour quality requirements for northern style Chinese steamed bread. Significant correlations were found between flour quality and steamed bread quality. Protein quantit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6dde66016924b627e12aac14b0f80fb4
https://doi.org/10.1006/jcrs.1996.0051
https://doi.org/10.1006/jcrs.1996.0051
Publikováno v:
Journal of the Science of Food and Agriculture. 53:527-540
A new scoring system for the evaluation of Arabic bread is presented which allows discrimination between flour samples. This system is suitable for the evaluation of bread in commercial bakeries. Dough thickness and baking temperature/time conditions
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc847b61ab1827bba79cd78c7c261a5d
https://doi.org/10.1002/jsfa.2740530410
https://doi.org/10.1002/jsfa.2740530410