Zobrazeno 1 - 10
of 43
pro vyhledávání: '"alveographic analysis"'
Publikováno v:
Ciencia y Tecnologia Alimentaria. 3:202-206
Resumen Resumo Cohesiveness is one of the most important characteristics of grain to obtain high-quality pasta. It is strictly linked to the rheological properties of dough, in which gluten network confines starch, avoiding the end product to become
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcdb3d56a1ac596a6141db06baefce28
https://doi.org/10.1080/11358120209487728
https://doi.org/10.1080/11358120209487728
Autor:
Fatma Bouaziz, Amal Ben Abdeddayem, Mohamed Koubaa, Raoudha Ellouz Ghorbel, Semia Ellouz Chaabouni
Publikováno v:
Foods, Vol 9, Iss 6, p 737 (2020)
The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread’s quality. DSP and DSH were extracted from the three date seed varieti
Externí odkaz:
https://doaj.org/article/bc0efb7fcaab4faebbf166178451f0ee
Publikováno v:
Ciencia y Tecnologia Alimentaria; Jul2002, Vol. 3 Issue 4, p202-206, 5p
Publikováno v:
Foods, Vol 9, Iss 737, p 737 (2020)
Foods
Foods, MDPI, 2020, 9 (6), pp.737. ⟨10.3390/foods9060737⟩
Volume 9
Issue 6
Foods
Foods, MDPI, 2020, 9 (6), pp.737. ⟨10.3390/foods9060737⟩
Volume 9
Issue 6
The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread&rsquo
s quality. DSP and DSH were extracted from the three date see
s quality. DSP and DSH were extracted from the three date see
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebef8bd4fd04ee54e0f368a7260d8a22
https://www.mdpi.com/2304-8158/9/6/737
https://www.mdpi.com/2304-8158/9/6/737
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Barros, Jefferson HT, Franco, Celia ML
Publikováno v:
Food Science & Technology International; Jan2022, Vol. 28 Issue 1, p32-39, 8p
Publikováno v:
Foods; Sep2024, Vol. 13 Issue 18, p2957, 26p
Publikováno v:
Applied Sciences (2076-3417); Sep2024, Vol. 14 Issue 17, p7659, 24p
Publikováno v:
Processes; Jun2024, Vol. 12 Issue 6, p1159, 29p