Results 101 to 110 of about 56,395 (311)

Heat and mass transfer during baking [PDF]

, 2016
The present chapter is dedicated to review the heat and mass transfer processes occurring during baking operation. According to previous definitions, the perspective of the analysis is experimental or phenomenological.
Purlis, Emmanuel
core  

Effect of heating rate on the quality of Longjing tea during baking and aroma -improving process

浙江大学学报. 农业与生命科学版, 2013
In the tea refining process, baking and aroma-improving technology is widely used in many kinds of dry tea to improve and stabilize the tea quality. Through baking process, not only the moisture of tea could be effectively reduced but also the harmful ...
ZHU Zuochun, TANG Yi, PAN Rong, HU Shuqin   +3 more
doaj   +1 more source

EXAMINATION OF BAKING POWDERS [PDF]

School Science and Mathematics, 1902
n ...
openaire   +1 more source

Barrier‐Assisted Plasma Doping for Spatially Selective Resistance Engineering in MoS2 Transistors

Advanced Materials, EarlyView.
Barrier‐assisted NH3 plasma doping enables damage‐free, spatially selective carrier modulation in monolayer MoS2 transistors. An ultrathin pV3D3/Al2O3 protective‐dielectric stack acts as a chemical filter that allows NHx radicals to reach the MoS2 surface while blocking plasma damage. This process achieves a high electron concentration of 4.3 × 1013 cm−
Inseong Lee, Joonho Park, Seungsun Yoo, Seunghyun Yu, Mingu Kang, Seohak Park, Min Kyu Lee, Hyeongjin Lim, Dongyoung Kim, Kunwoo Roh, Sejin Kim, Kihyuk Kim, Wonbae Ahn, Kibum Kang, Yong‐Hoon Kim, Sung‐Yool Choi   +15 more
wiley   +1 more source

[Plat of the Dixie Baking Company in Abilene, Texas #1] [PDF]

, 1936
Map showing the Dixie Baking Company property in Abilene, Texas at 745 Oak Street.
Hobbs, Oscar Knox
core  

Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?

Frontiers in Plant Science, 2018
Late maturity α-amylase (LMA) and pre-harvest sprouting (PHS) are both recognized as environmentally induced grain quality defects resulting from abnormally high levels of α-amylase.
Marcus Newberry, Alexander B. Zwart, Alex Whan, Jos C. Mieog, Jos C. Mieog, May Sun, Emmett Leyne, Jenifer Pritchard, Sergio Nicolas Daneri-Castro, Kutty Ibrahim, Dean Diepeveen, Crispin A. Howitt, Jean-Philippe F. Ral   +12 more
doaj   +1 more source

Measuring and Manipulating Density of States in Two‐Dimensional Materials With Electrochemical Capacitance

Advanced Materials Interfaces, EarlyView.
We report electrochemical quantum capacitance spectroscopy as an ambient, in situ probe for defect‐mediated electronic structure at 2D material interfaces. Using monolayer MoS2, the method resolves band edges and vacancy states, tracks sulfur‐vacancy evolution during hydrogen evolution, and links interfacial density‐of‐states changes to nearly ...
Mengyu Yan, Mitchell Kaiser, Maria L. Sushko, Xiaobin Liao, Hao Tang, Chun‐Chih Tseng, Matthew Yankowitz, Ying Xia, Jihui Yang, Jun Liu   +9 more
wiley   +1 more source

VALUE-ADDED WHEAT PRODUCTS: ANALYSIS OF MARKETS AND COMPETITION [PDF]

This study evaluated the U.S. domestic market for bakery products and identified market size and growth rate by product segment. The competitive structure and dynamics of the baking industry were analyzed including the geographic scope of the market ...
Lou, Jianqiang, Wilson, William W.
core   +1 more source

How baking works : exploring the fundamentals of baking science [PDF]

, 2011
xi, 516 p. : ill.
Figoni, Paula
core  

baking

, 2014
Le chapitre présente les principaux mécanismes régissant la cuisson de produits céréaliers, incluant le transport d’énergie, le transport d’eau, la gélatinisation de l’amidon et la coagulation des protéines, l’évolution de la porosité gazeuse, la formation de la croute.
  +5 more sources