المؤلفون: Montemurro, Marco^Aff4

المساهمون: Sant'Ana, Anderson S., Series Editor^Aff1, Gobbetti, Marco, editor^Aff2, Rizzello, Carlo Giuseppe, editor^Aff3

المصدر: Basic Methods and Protocols on Sourdough. :97-101

المؤلفون: Angela Longo, Gianfranco Amendolagine, Marcello Greco Miani, Carlo Giuseppe Rizzello, Michela Verni

المصدر: Foods, Vol 13, Iss 12, p 1953 (2024)

مصطلحات موضوعية: defatted durum wheat germ, lactic acid bacteria, xylanase, bread volume, glycemic index, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/12/1953; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/ef7f25850fc24b06b538c37dce18dce5

المؤلفون: Iva Burešová, Romana Šebestíková, Jaromír Šebela, Anna Adámková, Magdalena Zvonková, Nela Skowronková, Jiří Mlček

المصدر: Applied Sciences, Vol 14, Iss 7, p 2882 (2024)

مصطلحات موضوعية: dough extensibility, bread texture, bread volume, baking losses, sensory characteristics, oligofructose, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3417/14/7/2882; https://doaj.org/toc/2076-3417

URL الوصول: https://doaj.org/article/8f8fdb9a2f0c44f1abe5700517b65ccb

المؤلفون: Olha Shanina, Natalia Borovikova, Tatyana Gavrish, Kateryna Dugina

المصدر: Potravinarstvo, Vol 16, Pp 579-589 (2022)

مصطلحات موضوعية: gluten-free rice bread, gelatin, agar, hydrocolloids, gas-forming ability, a specific bread volume, porosity, fermentation rate, baking, shrinkage, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1725; https://doaj.org/toc/1337-0960

URL الوصول: https://doaj.org/article/0ae12c3684344c209664b273cb1bcb8f

المؤلفون: A. K. IZEMBAEVA, M. P. BAIYSBAEVA, Z. N. MOLDAKULOVA, T. A. BAIBATYROV

المصدر: Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 67-73 (2022)

مصطلحات موضوعية: bread, rye, wheat, chia seeds, dough, moisture, bread volume, staleness, Technology (General), T1-995

وصف الملف: electronic resource

Relation: https://www.vestnik-atu.kz/jour/article/view/924; https://doaj.org/toc/2304-568X; https://doaj.org/toc/2710-0839

URL الوصول: https://doaj.org/article/8e0f95318bcf4129abc8209bf899516e

المؤلفون: Yanbin Guan, Xun Yang, Chuang Pan, Jie Kong, Ruizhe Wu, Xueli Liu, Yuesheng Wang, Mingjie Chen, Miao Li, Qiong Wang, Guangyuan He, Guangxiao Yang, Junli Chang, Yin Li, Yaqiong Wang

المصدر: Foods, Vol 12, Iss 20, p 3756 (2023)

مصطلحات موضوعية: tannic acid, commercial wheat flour, antioxidant activity, bread volume, crust and crumb color, sensory evaluation, Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/20/3756; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/d8ec2c2251e14e239c359ce26f0b825b

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تسجيل الدخول للوصول الكامل.

المؤلفون: CHIRSANOVA, Aurica, CAPCANARI, Tatiana, GÎNCU, Ecaterina

المصدر: Journal of Engineering Science (Chişinău), Vol 28, Iss 1, Pp 131-143 (2021)

مصطلحات موضوعية: jerusalem artichoke, dough fermentation, bread volume, organoleptic properties, Engineering (General). Civil engineering (General), TA1-2040, Electronic computers. Computer science, QA75.5-76.95

وصف الملف: electronic resource

Relation: https://jes.utm.md/wp-content/uploads/sites/20/2021/04/JES-1-2021_131-143.pdf; https://doaj.org/toc/2587-3474; https://doaj.org/toc/2587-3482

URL الوصول: https://doaj.org/article/d915043ab4bd4a2595b04f7f7e281a46