المؤلفون: SHEN Hui-shan, ZHANG Jie, ZHANG Yan-yan, LIU Xing-li, WANG Hong-wei, ZHANG Hua

المصدر: Liang you shipin ke-ji, Vol 32, Iss 4, Pp 76-83 (2024)

مصطلحات موضوعية: γ irradiation, gluten protein, structure, functional properties, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240410; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/396b96c7ab6447e2a71921c114827143

المؤلفون: YU Zi-xuan, FAN Ming-cong, LI Yan, WANG Li, QIAN Hai-feng

المصدر: Liang you shipin ke-ji, Vol 32, Iss 4, Pp 61-68 (2024)

مصطلحات موضوعية: high amylose maize starch, gluten protein, noodles, processing adaptability, eating quality, microstructure, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240408; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/eeabe89f270f4308836cb4d2ce25507e

المؤلفون: Dong, Mengxue, Sun, Yusha, Xiong, Dandan, Song, Qi, jia, Jie, Liu, Xuebo, Sheng, Long^{Aff2, IDs11947023031300_cor7}, Duan, Xiang^{Aff1, IDs11947023031300_cor8}

المصدر: Food and Bioprocess Technology: An International Journal. 17(1):245-256

المؤلفون: CUI Guoting, WANG Duan, GUO Jinying, REN Guoyan

المصدر: Shipin yu jixie, Vol 40, Iss 3, Pp 225-232 (2024)

مصطلحات موضوعية: gluten protein, thermal processing, freezing, mechanical treatment, fermentation, protein structure, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.ifoodmm.com/spyjxen/article/abstract/20240331; https://doaj.org/toc/1003-5788

URL الوصول: https://doaj.org/article/ac23f59c39d64980951e1373337a35e1

المؤلفون: Duan, Jiangkai, Zhou, Qin, Fu, Menghan, Cao, Mengyuan, Jiang, Miao, Zhang, Liqiang^{Aff2, IDs11947023030772_cor6}, Duan, Xiang^{Aff1, IDs11947023030772_cor7}

المصدر: Food and Bioprocess Technology: An International Journal. 16(11):2443-2454

المؤلفون: Gao, Haiyan^{Aff1, IDs11694022017757_cor1}, Liu, Yufen, Meng, Kexin, Zeng, Jie, Qin, Yueqi, Dai, Yunfei

المصدر: Journal of Food Measurement and Characterization. 17(3):2135-2143

المؤلفون: Iqra, Kalsoom Sughra, Anwar Ali, Fareed Afzal, Muhammad Jameel Yousaf, Waseem Khalid, Hadiqa Faizul Rasul, Zaira Aziz, Faisal Mohammed Aqlan, Ammar Al-Farga, Ammara Arshad

المصدر: International Journal of Food Properties, Vol 26, Iss 1, Pp 511-525 (2023)

مصطلحات موضوعية: Gluten protein, gluten purification, celiac disease, intestinal permeability, gluten intolerance, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

URL الوصول: https://doaj.org/article/99cbe301f7e444b694909060fe8fec38

المؤلفون: Rosell, Cristina M.^{Aff3, Aff4}, Koehler, Peter^Aff5

المساهمون: Gobbetti, Marco, editor^Aff1, Gänzle, Michael, editor^Aff2

المصدر: Handbook on Sourdough Biotechnology. :25-66

المؤلفون: Boya Ouyang, Mengjie Duan, Siyi Zhu, Xiaoli Zhou, Yiming Zhou

المصدر: Food Chemistry Advances, Vol 2, Iss , Pp 100182- (2023)

مصطلحات موضوعية: Compound lactic acid bacteria, Tartary buckwheat sourdough, Frozen dough, Gluten protein, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X23000023; https://doaj.org/toc/2772-753X

URL الوصول: https://doaj.org/article/597486893625416c8c092b08502b5cfa

المؤلفون: Keying MA, Junrong HUANG, Jiajing FU, Huayin PU, Jiwei KUANG

المصدر: Shipin gongye ke-ji, Vol 43, Iss 24, Pp 38-44 (2022)

مصطلحات موضوعية: reconstituted dough, frozen storage, wheat starch, gluten protein, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/be337cdf0a424589b72190cab5a1f837