Results 121 to 130 of about 21,591 (219)
Effect of cultivar and soil characteristics on nutritional value in organic and conventional wheat [PDF]
, 2008 Evidence of greater nutritional value in organic crops is currently a subject of intense debate. Our objectives in this study were to test for grain mineral concentration in 35 winter wheat cultivars in paired organic and conventional systems, and to ...
Hoagland, Dr. Lori +3 more
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, 2003 A re-imagining of the Soul Purpose play “And They Danced” for the retirement ceremony of Rev.
Paul, John Steven
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Zhongguo youzhi旨在为月桂酸在面制品品质改良方面的应用提供理论依据，研究了月桂酸对含大豆分离蛋白（SPI）馒头比容、硬度、断层结构、淀粉消化性、储藏期间硬度及淀粉结构的影响。结果表明：单独添加SPI会导致馒头比容下降和硬度显著增加，月桂酸能提高含SPI馒头的比容且降低其硬度和淀粉消化性,促进馒头形成松软的内部结构；同时，月桂酸能降低储藏期间淀粉老化引起的含SPI馒头硬度增加，延缓馒头中淀粉长程和短程有序结构的增加，从而延缓馒头老化的速度。综上，月桂酸不仅能抑制SPI所致的馒头硬度增加 ...
郑双翼1，万潇1，陈倩倩1，周静1，杜静1,2,3，张海龙1,2,3,王学东1,2,3 ZHENG Shuangyi1, WAN Xiao1, CHEN Qianqian1, ZHOU Jing1, DU Jing1,2,3, ZHANG Hailong1,2,3, WANG Xuedong1,2,3
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Experiments in fireless cookery [PDF]
, 1906 Citation: Coffman, Edith E. Experiments in fireless cookery. Senior thesis, Kansas State Agricultural College, 1906.Morse Department of Special CollectionsIntroduction: The art of fireless cookery seems to have originated in Germany, where the housewives
Coffman, Edith E.
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Study on the cooking technology of oyster mushroom steamed bread
Liang you shipin ke-ji, 2020 In order to enrich the varieties of intensively processed products of Oyster Mushroom and improve its utilization value, the optimum processing technology of mushroom steamed bread was studied based on the single factor and the orthogonal optimization experiment.
LIU Yuan +5 more
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Another Samsung supplier factory exploiting child labor: An Investigation of Shinyang Electronic Co. Ltd. [PDF]
, 2014 This document is part of a digital collection provided by the Martin P. Catherwood Library, ILR School, Cornell University, pertaining to the effects of globalization on the workplace worldwide.
China Labor Watch
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Shipin gongye ke-jiIn this study, the effects of adding anthocyanins (0.45~2.70 g/100 g rice flour) extracted from Lycium ruthenicum Murr on the quality improvement of steamed rice bread were investigated through textural profile, gas cell distribution, and sensory ...
Yu CHEN +6 more
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Steamed rice bread in the Philippines-puto (rice bread)
food preservation science, 2001 KOZAKI, Michio +3 more
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Effect of ultrasonic power on the quality of taro pulp dough and steamed bread
Shipin yu jixieObjectiveTo obtain high-quality taro pulp steamed bread.MethodsUltrasound was used to assist the fermentation of taro pulp dough, and the effects of ultrasonic power (300~500 W) on the secondary structure of gluten protein, extensional properties of ...
LI Yueming +4 more
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