skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: assunto: Bread remover assunto: Gluten remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread
Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread
Material Type:
Artigo 		Adicionar ao Meu Espaço

Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread

Hu, Xiaohui ; Cheng, Li ; Hong, Yan ; Li, Zhaofeng ; Li, Caiming ; Gu, Zhengbiao

International journal of food science & technology, 2021-08, Vol.56 (8), p.4149-4158 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

Texto completo disponível

Citações Citado por
2
Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour
Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour
Material Type:
Artigo 		Adicionar ao Meu Espaço

Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour

Xie, Xinyuan ; Zhang, Jinhao ; Yuan, Zhihe ; Wang, Haibo ; An, Jianhui ; Deng, Lingli

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1732-1740 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

Texto completo disponível

Citações Citado por
3
wheat
wheat
Material Type:
Verbete 		Adicionar ao Meu Espaço

wheat

Encyclopædia Britannica Online, 2020

Encyclopædia Britannica Inc

Texto completo disponível

Citações Citado por
4
Wheat Gluten: High Molecular Weight Glutenin Subunits-Structure, Genetics, and Relation to Dough Elasticity
Wheat Gluten: High Molecular Weight Glutenin Subunits-Structure, Genetics, and Relation to Dough Elasticity
Material Type:
Artigo 		Adicionar ao Meu Espaço

Wheat Gluten: High Molecular Weight Glutenin Subunits-Structure, Genetics, and Relation to Dough Elasticity

Anjum, Faqir Muhammad ; Khan, Moazzam Rafiq ; Din, Ahmad ; Saeed, Muhammad ; Pasha, Imran ; Arshad, Muhammad Umair

Journal of food science, 2007-04, Vol.72 (3), p.R56-R63 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

Texto completo disponível

Citações Citado por
5
Effects of HMW-GSs on quality related traits in wheat (Triticum aestivum L.) under different water regimes
Effects of HMW-GSs on quality related traits in wheat (Triticum aestivum L.) under different water regimes
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of HMW-GSs on quality related traits in wheat (Triticum aestivum L.) under different water regimes

Zhao, Jiajia ; Zheng, Xingwei ; Qiao, Ling ; Ge, Chuan ; Wu, Bangbang ; Zhang, Shuwei ; Qiao, Linyi ; Feng, Zhiwei ; Zheng, Jun Kumar, Ajay

PloS one, 2020-08, Vol.15 (8), p.e0237711-e0237711 [Periódico revisado por pares]

San Francisco: Public Library of Science

Texto completo disponível

Citações Citado por
6
Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.)
Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.)
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.)

Cardone, Gaetano ; D'Incecco, Paolo ; Pagani, Maria Ambrogina ; Marti, Alessandra

Journal of the science of food and agriculture, 2020-04, Vol.100 (6), p.2453-2459 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

Texto completo disponível

Citações Citado por
7
Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties
Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread properties

Tebben, Lauren ; Chen, Gengjun ; Tilley, Michael ; Li, Yonghui

Journal of food science, 2020-12, Vol.85 (12), p.4201-4208 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

Texto completo disponível

Citações Citado por
8
SNP markers for low molecular glutenin subunits (LMW-GSs) at the Glu-A3 and Glu-B3 loci in bread wheat
SNP markers for low molecular glutenin subunits (LMW-GSs) at the Glu-A3 and Glu-B3 loci in bread wheat
Material Type:
Artigo 		Adicionar ao Meu Espaço

SNP markers for low molecular glutenin subunits (LMW-GSs) at the Glu-A3 and Glu-B3 loci in bread wheat

Dreisigacker, Susanne ; Xiao, Yonggui ; Sehgal, Deepmala ; Guzman, Carlos ; He, Zhonghu ; Xia, Xianchun ; Peña, Roberto J Ma, Wujun

PloS one, 2020-05, Vol.15 (5), p.e0233056-e0233056 [Periódico revisado por pares]

United States: Public Library of Science

Texto completo disponível

Citações Citado por
9
Effect of poly‐γ‐glutamic acid on hydration and structure of wheat gluten
Effect of poly‐γ‐glutamic acid on hydration and structure of wheat gluten
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of poly‐γ‐glutamic acid on hydration and structure of wheat gluten

Xie, Xinhua ; Wu, Xiuyuan ; Shen, Yue ; Song, Miao ; Xu, Chao ; Zhang, Bei ; Aziz, Usman ; Xu, Xinjun

Journal of food science, 2020-10, Vol.85 (10), p.3214-3219 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

Texto completo disponível

Citações Citado por
10
Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization
Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization
Material Type:
Artigo 		Adicionar ao Meu Espaço

Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization

Sharma, Saloni ; Chunduri, Venkatesh ; Kumar, Aman ; Kumar, Rohit ; Khare, Pragyanshu ; Kondepudi, Kanthi Kiran ; Bishnoi, Mahendra ; Garg, Monika Zhang, Aimin

PloS one, 2018-04, Vol.13 (4), p.e0194367-e0194367 [Periódico revisado por pares]

United States: Public Library of Science

Texto completo disponível

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Mostrar Somente

  1. Revistas revisadas por pares (1.184)

Refinar Meus Resultados

Tipo de Recurso 

  1. Artigos  (1.292)
  2. Newsletter Articles  (68)
  3. magazinearticle  (55)
  4. Artigos de Jornal  (25)
  5. Book Chapters  (7)
  6. Verbetes  (3)
  7. Resenhas  (2)
  8. Anais de Congresso  (2)
  9. Reports  (1)
  10. Mais opções open sub menu

Data de Publicação 

De até
Refinar
  1. Antes de1995  (11)
  2. 1995Até2001  (22)
  3. 2002Até2008  (66)
  4. 2009Até2016  (342)
  5. Após 2016  (1.015)
  6. Mais opções open sub menu

Idioma 

  1. Inglês  (1.447)
  2. Japonês  (80)
  3. Alemão  (17)
  4. Eslovaco  (9)
  5. Tcheco  (9)
  6. Russo  (6)
  7. Português  (6)
  8. Turco  (5)
  9. Espanhol  (2)
  10. Italiano  (1)
  11. Norueguês  (1)
  12. Serbian  (1)
  13. Croatian  (1)
  14. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.