Suchergebnisse
Katalog
Aufsätze & mehr
Suchmaske
Suchergebnisse einschränken oder erweitern
Aktive Suchfilter
Weniger Treffer
Art der Quelle
Thema
- flour 43 Treffer
- starch 38 Treffer
- gluten 22 Treffer
- wheat 20 Treffer
- dough 19 Treffer
-
45 weitere Werte:
- wheat starch 19 Treffer
- glycemic index 15 Treffer
- noodle quality 13 Treffer
- rice 13 Treffer
- glutelins 12 Treffer
- rheology 12 Treffer
- buckwheat 11 Treffer
- flour quality 11 Treffer
- food quality 11 Treffer
- food texture 11 Treffer
- noodle 11 Treffer
- water distribution 9 Treffer
- microstructure 8 Treffer
- rice flour 8 Treffer
- amylose 7 Treffer
- bran 7 Treffer
- cooking 7 Treffer
- cooking quality 7 Treffer
- dietary fiber 7 Treffer
- digestion 7 Treffer
- gelation 7 Treffer
- polyphenol oxidase 7 Treffer
- scanning electron microscopy 7 Treffer
- storage 7 Treffer
- texture 7 Treffer
- brown rice 6 Treffer
- flavor 6 Treffer
- green tea 6 Treffer
- oats 6 Treffer
- protein structure 6 Treffer
- rheological properties 6 Treffer
- tensile strength 6 Treffer
- wheat bran 6 Treffer
- wheat products 6 Treffer
- amylopectin 5 Treffer
- cornstarch 5 Treffer
- extrusion 5 Treffer
- moisture 5 Treffer
- particle size distribution 5 Treffer
- pasta 5 Treffer
- pasting properties 5 Treffer
- rice bran 5 Treffer
- rice quality 5 Treffer
- starch digestibility 5 Treffer
- antioxidant activity 4 Treffer
Publikation
Sprache
Geographischer Bezug
Inhaltsanbieter
172 Treffer
-
In: LWT - Food Science & Technology, Jg. 118 (2020-01-15), S. N.PAGOnline academicJournalZugriff:
-
In: Food Microbiology, Jg. 120 (2024-06-01), S. N.PAGOnline academicJournalZugriff:
-
In: LWT - Food Science & Technology, Jg. 200 (2024-05-15), S. N.PAGOnline academicJournalZugriff:
-
In: LWT - Food Science & Technology, Jg. 199 (2024-05-01), S. N.PAGOnline academicJournalZugriff:
-
In: Journal of Cereal Science, Jg. 117 (2024-05-01), S. N.PAGOnline academicJournalZugriff:
-
In: Journal of Cereal Science, Jg. 117 (2024-05-01), S. N.PAGOnline academicJournalZugriff:
-
Effects of gellan on the quality characteristics of frozen cooked noodles during freeze-thaw cycles.In: Journal of Cereal Science, Jg. 117 (2024-05-01), S. N.PAGOnline academicJournalZugriff:
-
In: LWT - Food Science & Technology, Jg. 198 (2024-04-15), S. N.PAGOnline academicJournalZugriff:
-
In: Journal of Food Composition & Analysis, Jg. 131 (2024-07-01), S. N.PAGOnline academicJournalZugriff:
-
In: LWT - Food Science & Technology, Jg. 195 (2024-03-01), S. N.PAGOnline academicJournalZugriff:
-
In: Journal of Cereal Science, Jg. 116 (2024-03-01), S. N.PAGOnline academicJournalZugriff:
-
In: Journal of Cereal Science, Jg. 116 (2024-03-01), S. N.PAGOnline academicJournalZugriff:
-
In: Journal of Cereal Science, Jg. 116 (2024-03-01), S. N.PAGOnline academicJournalZugriff:
-
In: Journal of Cereal Science, Jg. 116 (2024-03-01), S. N.PAGOnline academicJournalZugriff:
-
In: Journal of Cereal Science, Jg. 116 (2024-03-01), S. N.PAGOnline academicJournalZugriff:
-
In: Journal of Cereal Science, Jg. 115 (2024), S. N.PAGOnline academicJournalZugriff:
-
In: Journal of Cereal Science, Jg. 115 (2024), S. N.PAGOnline academicJournalZugriff:
-
In: Journal of Cereal Science, Jg. 115 (2024), S. N.PAGOnline academicJournalZugriff:
-
In: LWT - Food Science & Technology, Jg. 189 (2023-11-01), S. N.PAGOnline academicJournalZugriff:
-
In: Journal of Cereal Science, Jg. 114 (2023-11-01), S. N.PAGOnline academicJournalZugriff: