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1 |
Material Type: Artigo
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Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based breadHu, Xiaohui ; Cheng, Li ; Hong, Yan ; Li, Zhaofeng ; Li, Caiming ; Gu, ZhengbiaoInternational journal of food science & technology, 2021-08, Vol.56 (8), p.4149-4158 [Periódico revisado por pares]Oxford: Wiley Subscription Services, IncTexto completo disponível |
2 |
Material Type: Artigo
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Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flourXie, Xinyuan ; Zhang, Jinhao ; Yuan, Zhihe ; Wang, Haibo ; An, Jianhui ; Deng, LingliJournal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1732-1740 [Periódico revisado por pares]Chichester, UK: John Wiley & Sons, LtdTexto completo disponível |
3 |
Material Type: Verbete
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4 |
Material Type: Artigo
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Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.)Cardone, Gaetano ; D'Incecco, Paolo ; Pagani, Maria Ambrogina ; Marti, AlessandraJournal of the science of food and agriculture, 2020-04, Vol.100 (6), p.2453-2459 [Periódico revisado por pares]Chichester, UK: John Wiley & Sons, LtdTexto completo disponível |
5 |
Material Type: Artigo
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Effects of HMW-GSs on quality related traits in wheat (Triticum aestivum L.) under different water regimesZhao, Jiajia ; Zheng, Xingwei ; Qiao, Ling ; Ge, Chuan ; Wu, Bangbang ; Zhang, Shuwei ; Qiao, Linyi ; Feng, Zhiwei ; Zheng, Jun Kumar, AjayPloS one, 2020-08, Vol.15 (8), p.e0237711-e0237711 [Periódico revisado por pares]San Francisco: Public Library of ScienceTexto completo disponível |
6 |
Material Type: Artigo
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Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread propertiesTebben, Lauren ; Chen, Gengjun ; Tilley, Michael ; Li, YonghuiJournal of food science, 2020-12, Vol.85 (12), p.4201-4208 [Periódico revisado por pares]United States: Wiley Subscription Services, IncTexto completo disponível |
7 |
Material Type: Artigo
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SNP markers for low molecular glutenin subunits (LMW-GSs) at the Glu-A3 and Glu-B3 loci in bread wheatDreisigacker, Susanne ; Xiao, Yonggui ; Sehgal, Deepmala ; Guzman, Carlos ; He, Zhonghu ; Xia, Xianchun ; Peña, Roberto J Ma, WujunPloS one, 2020-05, Vol.15 (5), p.e0233056-e0233056 [Periódico revisado por pares]United States: Public Library of ScienceTexto completo disponível |
8 |
Material Type: Artigo
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Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na2CO3) on whole wheat dough propertiesLi, Zhijian ; Cao, Yu ; Zhou, MengmengJournal of the science of food and agriculture, 2024-08, Vol.104 (10), p.6149-6156 [Periódico revisado por pares]Chichester, UK: John Wiley & Sons, LtdTexto completo disponível |
9 |
Material Type: Artigo
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Effect of poly‐γ‐glutamic acid on hydration and structure of wheat glutenXie, Xinhua ; Wu, Xiuyuan ; Shen, Yue ; Song, Miao ; Xu, Chao ; Zhang, Bei ; Aziz, Usman ; Xu, XinjunJournal of food science, 2020-10, Vol.85 (10), p.3214-3219 [Periódico revisado por pares]United States: Wiley Subscription Services, IncTexto completo disponível |
10 |
Material Type: Artigo
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Anthocyanin bio-fortified colored wheat: Nutritional and functional characterizationSharma, Saloni ; Chunduri, Venkatesh ; Kumar, Aman ; Kumar, Rohit ; Khare, Pragyanshu ; Kondepudi, Kanthi Kiran ; Bishnoi, Mahendra ; Garg, Monika Zhang, AiminPloS one, 2018-04, Vol.13 (4), p.e0194367-e0194367 [Periódico revisado por pares]United States: Public Library of ScienceTexto completo disponível |