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کلمات کلیدی: Bread


موارد یافت شده: 28

1 - In Vitro Evaluation of Antimold Activity of Annatto Natural Dye and Its Effects on Microbial, Physicochemical, and Sensory Properties of Bread (چکیده)
2 - Prey preference and prey switching in Anthocoris minki Dohrn (Hemiptera: Anthocoridae) (چکیده)
3 - Physicochemical and sensory properties of extruded sorghum–wheat composite bread (چکیده)
4 - Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread (چکیده)
5 - Baking-drying kinetics of crisp bread: The influence of bran content and baking temperature (چکیده)
6 - Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses (چکیده)
7 - Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing (چکیده)
8 - Application of Glazing for Bread Quality Improvement (چکیده)
9 - Host preferences of aphidophagous hoverflies from field distribution of their larvae (چکیده)
10 - Inclusion of Dietary Zeolite Reduces Aflatoxin B1 Levels in Household Bread Waste Used as Cattle Feed (چکیده)
11 - Investigation of factors affecting consumers’ bread wastage (چکیده)
12 - 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)
13 - Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread (چکیده)
14 - The Predictive Power of Vocabulary Breadth & Depth, and Syntactic Knowledge in Reading Comprehension Performance of Iranian Advanced EFL Students. (چکیده)
15 - Pinpointing the classifiers of English language writing ability: A discriminant function analysis approach (چکیده)
16 - Optimization of a Liquid Improver for Barbari Bread: Staling Kinetics and Relationship of Texture with Dough Rheology and Image Characteristics (چکیده)
17 - Coffee silverskin as a source of dietary fiber in bread-making: Optimization of chemical treatment using response surface methodology (چکیده)
18 - Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life (چکیده)
19 - Effect of polyols on shelf-life and quality of flat bread fortified with soy flour (چکیده)
20 - The effect of liquid improver components on microstructure of Barbari bread (چکیده)
21 - Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari Bread (چکیده)
22 - Crumb texture analysis with image processing in Iranian bread enriched with soy flour (چکیده)
23 - EFFECT OF EMULSIFIERS AND FUNGAL a-AMYLASE ON RHEOLOGICAL CHARACTERISTICS OF WHEAT DOUGH AND QUALITY OF FLAT BREAD (چکیده)
24 - Molecular Characterization of Puroindoline a and b allele in Iranian Commercial and landrace wheat cultivars (چکیده)
25 - Effect of wheat bug damage on the physical dough properties and semi flat bread baking quality of different Iranian wheat cultivars (چکیده)
26 - Effect of polyols addition on the shelf-life extensions and quality of Iranian Barbari bread (چکیده)
27 - Effect of different lactic acid bacteria on phytic acid content and quality of toast bread made with whole wheat flour (چکیده)
28 - the effect of egg load and host deprivation on oviposition dehaviour in aphidophagous hoverflies (چکیده)