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Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch.
- Published in:
- International Journal of Food Science & Technology, 2016, v. 51, n. 6, p. 1516, doi. 10.1111/ijfs.13108
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- Article
Revealing 3D structure of gluten in wheat dough by optical clearing imaging.
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- Nature Communications, 2021, v. 12, n. 1, p. 1, doi. 10.1038/s41467-021-22019-0
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- Article
The fibrous network of cellulose nanofibers can be preserved by the freeze-drying in the presence of trehalose.
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- Food Science & Technology Research, 2024, v. 30, n. 4, p. 479, doi. 10.3136/fstr.FSTR-D-23-00187
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- Article
A method for estimating the equilibrium moisture content of spaghetti at any temperature by using the change in moisture content during nonisothermal cooking.
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- Food Science & Technology Research, 2024, v. 30, n. 1, p. 57, doi. 10.3136/fstr.FSTR-D-23-00148
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- Article
Molecular Analysis of Polymeric Glutenins in Wheat Gluten with Gliadin-like Characteristics by Ammonia Dispersion.
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- Food Science & Technology Research, 2018, v. 24, n. 6, p. 1049, doi. 10.3136/fstr.24.1049
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- Article
A Simple Method to Measure the Surface Roughness of Spaghetti Using a Digital Camera.
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- Food Science & Technology Research, 2017, v. 23, n. 2, p. 237, doi. 10.3136/fstr.23.237
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- Article
Water Sorption Kinetics of Gluten-added Wheat Noodle.
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- Food Science & Technology Research, 2016, v. 22, n. 4, p. 491, doi. 10.3136/fstr.22.491
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- Article
Water Sorption Kinetics of Wheat Noodle with Different Diameters.
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- Food Science & Technology Research, 2014, v. 20, n. 2, p. 241, doi. 10.3136/fstr.20.241
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- Article
Water Sorption Kinetics of Spaghetti Prepared under Different Drying Conditions.
- Published in:
- Food Science & Technology Research, 2013, v. 19, n. 1, p. 17, doi. 10.3136/fstr.19.17
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- Article
Moisture Sorption Isotherm of Durum Wheat Flour.
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- Food Science & Technology Research, 2012, v. 18, n. 5, p. 617, doi. 10.3136/fstr.18.617
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- Article
Water Sorption Kinetics of Wheat Flour Noodles with Added Chemically Modified Starch.
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- Starch / Staerke, 2018, v. 70, n. 5/6, p. 1, doi. 10.1002/star.201700280
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- Article
Thermal analysis of drying process of durum wheat dough under the programmed temperature-rising conditions.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2014, v. 92, n. 1, p. 9, doi. 10.1016/j.fbp.2013.07.001
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- Article
Erratum to: Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing.
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- 2014
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- Publication type:
- Erratum
Measurement of Moisture Profiles in Pasta During Rehydration Based on Image Processing.
- Published in:
- Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1465, doi. 10.1007/s11947-013-1156-y
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- Article
Elucidation of the mechanism by which the internal structure of food controls the quality.
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- Bioscience, Biotechnology & Biochemistry, 2023, v. 87, n. 9, p. 935, doi. 10.1093/bbb/zbad088
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- Publication type:
- Article
Detection of cracks in dried spaghetti using transmission images.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2017, v. 81, n. 4, p. 750, doi. 10.1080/09168451.2016.1274641
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- Article
Changes in color and texture of wheat noodles during chilled storage.
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- Bioscience, Biotechnology & Biochemistry, 2016, v. 80, n. 12, p. 2418, doi. 10.1080/09168451.2016.1220821
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- Article
Kinetics on the turbidity change of wheat starch during its retrogradation.
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- Bioscience, Biotechnology & Biochemistry, 2016, v. 80, n. 8, p. 1609, doi. 10.1080/09168451.2016.1171698
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- Publication type:
- Article
Effects of relaxation of gluten network on rehydration kinetics of pasta.
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- Bioscience, Biotechnology & Biochemistry, 2014, v. 78, n. 11, p. 1930, doi. 10.1080/09168451.2014.925784
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- Article
Effects of drying conditions on moisture distribution in rehydrated spaghetti.
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- Bioscience, Biotechnology & Biochemistry, 2014, v. 78, n. 8, p. 1412, doi. 10.1080/09168451.2014.918493
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- Article
Dilatometrie Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour.
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- Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 7, p. 1565, doi. 10.1271/bbb.130273
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- Article
Effect of Salts on the Water Sorption Kinetics of Dried Pasta.
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- Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 2, p. 249, doi. 10.1271/bbb.120639
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- Publication type:
- Article
Estimation of the Gelatinization Temperature of Noodles from Water Sorption Curves under Temperature-Programmed Heating Conditions.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 11, p. 2156, doi. 10.1271/bbb.120522
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- Publication type:
- Article
An Accelerated Method for Estimating the Dispersion Stability of Mayonnaise by Oil–Water Separation under Reduced Pressure.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 11, p. 1367, doi. 10.1002/aocs.12151
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- Article