Zobrazeno 1 - 10
of 476
pro vyhledávání: '"WHOLE wheat bread"'
Autor:
Nasiri Esfahani, Behnaz1 (AUTHOR) b.nasiriesfahani@ag.iut.ac.ir, Kadivar, Mahdi1 (AUTHOR), Shahedi, Mohammad1 (AUTHOR), Soleimanian-Zad, Sabihe1,2 (AUTHOR)
Publikováno v:
Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment. Nov2017, Vol. 34 Issue 11, p1904-1914. 11p. 3 Charts, 3 Graphs.
Publikováno v:
Annals: Food Science & Technology. 2017, Vol. 18 Issue 3, p413-423. 11p.
Publikováno v:
Journal of Food Processing & Preservation. Dec2015, Vol. 39 Issue 6, p3032-3039. 8p.
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 5, Pp 93-100 (2023)
The sprouted degree had a great effect on the edible quality of whole wheat bread. This study investigated the morphological changes of sprouted wheat with the different sprouted degree. The effect of whole wheat flour from whole wheat with different
Externí odkaz:
https://doaj.org/article/5ef647e96eb746dd91c969696dc46cd0
Publikováno v:
Ciência Rural. dez2016, Vol. 46 Issue 12, p2249-2256. 8p.
Autor:
Huerta, Julio, Guzmán, Carlos1, Crossa, Jose1, González-Santoyo, Héctor1, Singh, Ravi1, Dreisigacker, Susanne1, Xiao, Yonggui2
Publikováno v:
Euphytica. Jun2016, Vol. 209 Issue 3, p689-692. 4p.
Autor:
Różyło, Renata1 renata.rozylo@up.lublin.pl, Gawlik-Dziki, Urszula2, Dziki, Dariusz3, Jakubczyk, Anna2, Karaś, Monika2, Różyło, Krzysztof4
Publikováno v:
Food Technology & Biotechnology. 2014, Vol. 52 Issue 4, p430-438. 9p.
Autor:
Park, Alice (AUTHOR)
Publikováno v:
TIME Magazine. 2/6/2017, Vol. 189 Issue 4, p17-18. 2p. 8 Color Photographs.
Publikováno v:
Agronomy Research. 2015, Vol. 13 Issue 4, p948-955. 8p.