نمایش نتایج جستجو برای
کلمات کلیدی: Gluten
موارد یافت شده: 8
1 - Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology (چکیده)2 - Structural elucidation of Gluten/Zein nanofibers prepared by electrospinning process: Focus on the effect of zein on properties of nanofibers (چکیده)
3 - Impact of fat types on the visual, textural, and sensory properties of Nanberenji (a traditional gluten-free cookie) (چکیده)
4 - Effect of atmospheric nonthermal plasma on physicochemical, morphology and functional properties of sunn pest (Eurygaster integriceps)‐damaged wheat flour (چکیده)
5 - A Study to Assess the Role of Gluten Encoded Genes and Their Regulatory Elements in Bread Making Quality of Wheat (چکیده)
6 - Serish inulin and wheat biopolymers interactions in model systems as a basis for understanding the impact of inulinl (چکیده)
7 - Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing (چکیده)
8 - Potential angiotensin I converting enzyme inhibitory peptides from gluten hydrolysate: Biochemical characterization and molecular docking study (چکیده)
