Thư Viện trường Đại Học Nha Trang

International journal of food science and technology., Tập 41, Số S2, 2006

Mục lục:

STT	Nội dung
1	Study of selected quality and agronomic characteristics and their interrelationship in Kabuli-type chickpea genotypes (Cicer arietinum L.) / Amal Badshah Khattak and others
2	Classification of protein content and technological properties of eighteen wheat varieties grown in Iran / Mohammad Ali Sahari, Hassan Ahmadi Gavlighi & Mohammad Hossein Azizi Tabrizzad
3	Genetic multivariate calibration for near infrared spectroscopic determination of protein, moisture, dry mass, hardness and other residues of wheat / Durmus Ozdemir
4	Durum wheat quality I: some physical and chemical characteristics of Syrian durum wheat genotypes / Ghassan H. El-Khayat and others
5	Optimization of chapatti textural quality using British wheat cultivar flours / Salim-ur-rehman, Alistair Paterson & John Raymond Piggott
6	Cephalaria syriaca addition to wheat ﬂour dough and effect on rheological properties / Mehmet Murat Karaoglu
7	Durum wheat quality: II. The relationship of kernel physicochemical composition to semolina quality and end product utilisation / Jihad Samaan and others
8	Rheological effect of gum addition to hot pepper–soybean pastes / Su-Jin Choi & Byoungseung Yoo
9	Textural characterisation of lasagna made from organic whole wheat / Daniela F. Olivera, Viviana O. Salvadori
10	Effects of steeping conditions on wet-milling attributes of amaranth / Andrea Nilda Calzetta Resio, Marcela Patricia Tolaba & Constantino Suarez
11	Effect of baking procedure and storage on the pasting properties and staling of part-baked and rebaked wheat bran bread / Mehmet Murat Karaoglu
12	Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and D-limonene encapsulated in milk protein / Sri Yuliani and others
13	The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread / Frank D. Conforti & Sarah F. Davis
14	Influence of growing conditions on the technological performance of bread wheat (Triticum aestivum L.) / Marina Carcea and others
15	Effect of partial baking, storage and rebaking process on the quality of white pan bread / Mehmet Murat Karaoglu & Halis Gurbuz Kotancilar
16	Textural and sensory quality enhancement of sorghum tuwo / Mathew K. Bolade & Moriamo S. Buraimoh
17	Rheological behaviour of biscuit dough in relation to water mobility / Ali Assifaoui and others
18	Plant cell walls and cell-wall polysaccharides: structures, properties and uses in food products / Philip J. Harris & Bronwen G. Smith
19	The effect of hybrid and growing environment on the rheological properties of starch and flour from maize (Zea mays L.) grain dried at four temperatures / Allan Keith Hardacre & Suzanne Margaret Clark
20	Development of a baking procedure for the production of oat-supplemented wheat bread / Manuela Mariotti, Mara Lucisano & M. Ambrogina Pagani