نتایج جستجو برای: gelatinization temperature
تعداد نتایج: 453300 فیلتر نتایج به سال:
Due to problems in storage, transportation and price fluctuation of fresh potato, production of ready-to-use products like French fries is of particular importance. French fries quality mainly depends on the appearance, taste, color, texture and oil uptake. One of the important steps in product processing is blanching. This step improves product texture and color due to the decrease in reducing...
Introduction The effects of climate warming on starch multi-structure and flour functionality late-season indica - japonica hybrid rice (IJHR) in double-rice cropping systems are still unclear to date. Methods A 2 years field experiment was conducted by using free-air temperature increase facilities with an IJHR cultivar (Yongyou1538). were determined. Results Experimental (on average 2.1°C ove...
the control of the configuration of the nise nanostructural thin films with temperature
Gambas (Luffa acutangula) plants contain a relatively high carbohydrate of 68.2%, whereas its peel contains 38.94% carbohydrates and 20.6% fibers. peels are rarely utilized typically discarded as food waste. Silica can be used filler reinforcement material to improve the physical mechanical properties. This study discussed synthesizing characterizing bioplastics from reinforced by silica using ...
A total of 787 non-waxy rice lines- 116 hybrids and 671 inbreds-were used to study the apparent amylose content (AAC), gelatinization temperature (GT), and rapid visco analyzer (RVA) pasting viscosity properties of rice starch to understand their importance in breeding better rice varieties. The investigated traits showed a wide range of diversity for both hybrid (HG) and inbred (IG) groups. Th...
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