標(biāo)題: Titlebook: Wheat; Production, Properti W. Bushuk,V. F. Rasper Book 1994 Springer Science+Business Media Dordrecht 1994 Gluten.chemistry.enzymes.food s [打印本頁] 作者: CK828 時間: 2025-3-21 17:17
書目名稱Wheat影響因子(影響力)
書目名稱Wheat影響因子(影響力)學(xué)科排名
書目名稱Wheat網(wǎng)絡(luò)公開度
書目名稱Wheat網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Wheat被引頻次
書目名稱Wheat被引頻次學(xué)科排名
書目名稱Wheat年度引用
書目名稱Wheat年度引用學(xué)科排名
書目名稱Wheat讀者反饋
書目名稱Wheat讀者反饋學(xué)科排名
作者: TEN 時間: 2025-3-21 23:49 作者: AVID 時間: 2025-3-22 04:17 作者: gene-therapy 時間: 2025-3-22 05:16 作者: 脫毛 時間: 2025-3-22 08:43
992. In selecting the topics for the symposium on wheat, we attempted to cover a full range of subjects including economics and marketing, nutrition, grading, processing, constituent chemistry and functionality, biote- nology, and safety of genetically modified wheat varieties. The major focus was on common h978-1-4613-6148-0978-1-4615-2672-8作者: DOTE 時間: 2025-3-22 13:56 作者: 最有利 時間: 2025-3-22 20:38 作者: 易受刺激 時間: 2025-3-23 00:14
W. Seibelse). An overview is given of the various solutions to the challenges that are possible with new technology; this includes some that are actively discussed elsewhere and others that are somewhat forgotten. Linking the different solutions with the needs of the electricity network, in the light of the 作者: 心胸狹窄 時間: 2025-3-23 03:08
F. Meuserllouin, Kamerlingh Onnes, Knudsen, Langevin, Rutherford and van Aubel. J. E. Verschaffelt (Ghent) acted as the Secretary of the Conference. The Scientific Council invited Th. de Donder, E. Henriot and A. Piccard, of the University of Brussels to participate in the Conference.作者: Capitulate 時間: 2025-3-23 06:23 作者: 公共汽車 時間: 2025-3-23 10:08
World wheat production, utilization and trade,for the discussion. First, at least from an economic perspective, all things begin with demand. Satisfying the needs of a growing population is the fundamental demand factor in the wheat sector. Second, production systems evolve to satisfy this demand. Third, the potential demand associated with pop作者: instulate 時間: 2025-3-23 15:23 作者: 屈尊 時間: 2025-3-23 20:06 作者: 建筑師 時間: 2025-3-24 02:16 作者: 膠狀 時間: 2025-3-24 03:29 作者: preservative 時間: 2025-3-24 08:42 作者: BRINK 時間: 2025-3-24 14:04 作者: prick-test 時間: 2025-3-24 17:29 作者: CHAR 時間: 2025-3-24 20:23
Enzymes of sprouted wheat and their possible technological significance,est sprouting.. Preharvest sprouting occurs when a cereal is subjected to wet weather conditions just prior to harvest ripeness. The cereal may have a certain tolerance to this wet weather called preharvest sprout resistance which is dependent on the cultivar. White wheats, in general, are more susc作者: bacteria 時間: 2025-3-25 01:35 作者: Nomadic 時間: 2025-3-25 06:53 作者: GROSS 時間: 2025-3-25 07:56 作者: 自愛 時間: 2025-3-25 12:18
Genetics of wheat quality and its improvement by conventional and biotechnological breeding,re water absorption, loaf volume, internal and external loaf characteristics, and tolerance to mixing and fermentation. All these quality factors are correlated to the physical and chemical properties of flour or dough. Several tests such as farinograph, extensograph, mixograph and alveograph can es作者: 夜晚 時間: 2025-3-25 16:34 作者: Crater 時間: 2025-3-25 22:39
Book 1994ghly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking technology 作者: 充滿裝飾 時間: 2025-3-26 02:26
World wheat production, utilization and trade,ndamental demand factor in the wheat sector. Second, production systems evolve to satisfy this demand. Third, the potential demand associated with population growth may not be translated into effective demand unless population growth is accompanied by income growth. Finally, the two ecosystems — economics and ecology — must be in harmony.作者: 賠償 時間: 2025-3-26 07:57
Classification and grading,ent administered regulations and standards for quality were well established before the Canadian Grain Commission evolved to harmonize the interests of grain farmers, handlers, exporters and importers.作者: 鞭子 時間: 2025-3-26 11:04
Recent research progress in bread baking technology,srael and then to Greece. Around 776. the conclusion of the Olympic Games was celebrated with a feast that included bread made from wheat and barley. In Greece leavening of the bread was achieved with sourdough or soda; a special bread cult existed and Demeter, the goddess of bread, was revered.作者: 擴大 時間: 2025-3-26 12:56
Wheat proteins: structure and functionality in milling and breadmaking, they confer the viscoelasticity on doughs considered essential for breadmaking quality. Qualitative differences in their composition and properties account for much of the variation in breadmaking quality between wheat cultivars. Glutenin, comprising polymers with subunits linked by disulphide bonds, is particularly important.作者: mechanism 時間: 2025-3-26 17:36
Wheat lipids: structure and functionality,), .-acylphosphatidylethanolamine (NAPE), phosphatidylethanolamine (PE), phosphatidylglycerol (PG) and phosphatidylcholine (PC). Small amounts of the partially acylated glycerolipids are also found — these include diglyceride (DG), the . (or .)acyl glycerides .G, MG.G, DG.G, NA.PE, .PE, .PG and .PC.作者: 鐵塔等 時間: 2025-3-27 00:41
Enzymes of sprouted wheat and their possible technological significance,curring in the grain. Two of these changes are technologically very important from the food processing standpoint. One is the formation of germinative enzymes, either through . synthesis or reactivation of pre-existing latent ones. The second change is the degradation of the storage reserves of the plant ..作者: 精致 時間: 2025-3-27 02:22 作者: Override 時間: 2025-3-27 05:17
It is a highly versatile food product in that it can be stored safely for long periods of time and transported in bulk over long distances. In relative terms, it is reasonably priced; over the past quarter century, the inflation-adjusted price of wheat has been declining. Modern milling and baking t作者: 教唆 時間: 2025-3-27 12:58
Soft wheat quality in production of cookies and crackers,he number of types of products made from soft wheat is large. A partial list is shown in Table 11.1. All of the listed products have better appearance and eating quality when made from soft rather than hard wheat flour. Low-protein (7–10%) flours milled from soft wheats are most suitable for making cakes and biscuits..作者: ostracize 時間: 2025-3-27 15:00 作者: gorgeous 時間: 2025-3-27 21:38 作者: Excise 時間: 2025-3-27 22:33
A. A. MacDonald problem in detail, starting with the classic Dijkstra‘s algorithm and moving to more advanced solutions that are currently applied to road network routing, including the use of heuristics and precomputation techniques. Since several of these improvements involve subtle changes to the search space, 作者: conservative 時間: 2025-3-28 05:17
H. J. Schochver market" such as Japan and from leading companies.Second The current shift in demographics – aging and shrinking populations – in many countries around the world presents a major challenge to companies and societies alike. One particularly essential implication is the emergence and constant growt作者: nephritis 時間: 2025-3-28 08:22
W. Seibel under the name "smart grid." The main challenges will be described by the way in which they impact the electricity network: the introduction of renewable electricity production, energy efficiency, the introduction and further opening of the electricity market, increasing demands for reliability and作者: 時代錯誤 時間: 2025-3-28 12:29
R. R. Matsuo is often held to be a challenge to legal centralism, a legal doctrine claiming that the state has a monopoly over law making in its sovereign space. Opponents of state centralism based on state sovereignty and a legal monopoly often regard it as an ideology rather than a legal doctrine. The modern 作者: 火光在搖曳 時間: 2025-3-28 15:10 作者: achlorhydria 時間: 2025-3-28 18:47 作者: 負(fù)擔(dān) 時間: 2025-3-28 23:58 作者: DOLT 時間: 2025-3-29 06:07 作者: 蟄伏 時間: 2025-3-29 07:52
978-1-4613-6148-0Springer Science+Business Media Dordrecht 1994作者: 一大群 時間: 2025-3-29 12:47
Wheat: contribution to world food supply and human nutrition,Wheat is the leading cereal grain produced in the world, followed closely by rice and corn (maize). The other major cereals are sorghum, barley, oats, rye and millets. Wheat is grown to some extent on every continent except Antarctica.作者: 使害怕 時間: 2025-3-29 17:59
Bread-wheat quality defined,However, the subject does not lend itself to simple black and white statements. It depends on what we mean by ‘bread’; it depends on what we mean by ‘quality’; and it depends on who is doing the defining.作者: 有組織 時間: 2025-3-29 19:51 作者: GRAIN 時間: 2025-3-30 03:07 作者: saphenous-vein 時間: 2025-3-30 07:05 作者: 一大群 時間: 2025-3-30 10:21 作者: Blood-Vessels 時間: 2025-3-30 13:18 作者: diskitis 時間: 2025-3-30 17:23
Does a Self-Similarity Logic Shape the Organization of the Nervous System?nked to the biophysical evidence for the nervous system being a pattern-forming system that can switch flexibly from one coherent state to another. Thus, they can represent key concepts to describe its complexity and its concerted, holistic behavior.作者: Crayon 時間: 2025-3-30 22:43 作者: climax 時間: 2025-3-31 01:44
Single-Photon Detection with Visible-Light Photon Counter,ial for recent progress in quantum information technology utilizing single photons [215], such as quantum cryptography [35, 176, 177], quantum computation [174, 236] and quantum teleportation [28, 67], and fundamental tests of quantum mechanics such as a loophole-free test of Bell inequality experiment [43, 44, 6, 59, 135, 204].作者: 爆米花 時間: 2025-3-31 07:31
Evolutionary Modulation of Ribosomal RNA Synthesis in Oogenesis and Early Embryonic Development, It is, in fact, a matter of record that communication between the diverse elements in this fascinating field has fallen into bad repair, and that excessive concentration by a department or research group on cellular biology to the exclusion of field biology has led to some forms of tubular vision t
