نمایش نتایج جستجو برای
کلمات کلیدی: Bread
موارد یافت شده: 34
1 - Analyzing sustainability in bread production: a life cycle assessment approach to energy, exergy and environmental footprint (چکیده)2 - Simulation of bread baking with a conceptual agent-based model: An approach to study the effect of proofing time on baking behavior (چکیده)
3 - The strategy of odor−taste−texture interactions to produce low salt bread: Oral processing and sensory properties (چکیده)
4 - Effects of substitution level and particle size of extruded soybean hull fractions on physicochemical and sensorial properties of high‐fiber pan bread during storage (چکیده)
5 - Investigation of the effect of variable heat flux on energy consumption and bread quality in the flat bread baking process by experimental and numerical methods (چکیده)
6 - Effect of temperature, time, and asparaginase on acrylamide formation and physicochemical properties of bread (چکیده)
7 - In Vitro Evaluation of Antimold Activity of Annatto Natural Dye and Its Effects on Microbial, Physicochemical, and Sensory Properties of Bread (چکیده)
8 - Prey preference and prey switching in Anthocoris minki Dohrn (Hemiptera: Anthocoridae) (چکیده)
9 - Physicochemical and sensory properties of extruded sorghum–wheat composite bread (چکیده)
10 - Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread (چکیده)
11 - Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature (چکیده)
12 - Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses (چکیده)
13 - Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing (چکیده)
14 - Application of Glazing for Bread Quality Improvement (چکیده)
15 - Host preferences of aphidophagous hoverflies from field distribution of their larvae (چکیده)
16 - Inclusion of Dietary Zeolite Reduces Aflatoxin B1 Levels in Household Bread Waste Used as Cattle Feed (چکیده)
17 - Investigation of factors affecting consumers’ bread wastage (چکیده)
18 - Response Surface Optimization of Barbari Bread-Making Process Variables: Interrelationship of Texture, Image and Organoleptic Characteristics; Using Image Analysis for Quality and Shelf Life Prediction (چکیده)
19 - Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread (چکیده)
20 - The Predictive Power of Vocabulary Breadth & Depth, and Syntactic Knowledge in Reading Comprehension Performance of Iranian Advanced EFL Students. (چکیده)
21 - Pinpointing the classifiers of English language writing ability: A discriminant function analysis approach (چکیده)
22 - OPTIMIZATION OF A LIQUID IMPROVER FOR BARBARI BREAD: STALING KINETICS AND RELATIONSHIP OF TEXTURE WITH DOUGH RHEOLOGY AND IMAGE CHARACTERISTICS (چکیده)
23 - Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology (چکیده)
24 - Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life (چکیده)
25 - EFFECT OF POLYOLS ON SHELF‐LIFE AND QUALITY OF FLAT BREAD FORTIFIED WITH SOY FLOUR (چکیده)
26 - The effect of liquid improver components on microstructure of Barbari bread (چکیده)
27 - Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari Bread (چکیده)
28 - Crumb texture analysis with image processing in Iranian bread enriched with soy flour (چکیده)
29 - EFFECT OF EMULSIFIERS AND FUNGAL a-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD (چکیده)
30 - Molecular Characterization of Puroindoline a and b allele in Iranian Commercial and landrace wheat cultivars (چکیده)
31 - Effect of wheat bug damage on the physical dough properties and semi flat bread baking quality of different Iranian wheat cultivars (چکیده)
32 - Effect of polyols addition on the shelf-life extensions and quality of Iranian Barbari bread (چکیده)
33 - Effect of different lactic acid bacteria on phytic acid content and quality of toast bread made with whole wheat flour (چکیده)
34 - the effect of egg load and host deprivation on oviposition dehaviour in aphidophagous hoverflies (چکیده)
