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Rheological Properties for Quality Control of Wheat and Dry Cake Mixes
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Rheological Properties for Quality Control of Wheat and Dry Cake Mixes. |
| 개인저자 | Montagner Souza, Thiago. |
| 단체저자명 | Oklahoma State University. Food Science. |
| 발행사항 | [S.l.]: Oklahoma State University., 2017. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2017. |
| 형태사항 | 194 p. |
| 기본자료 저록 | Dissertations Abstracts International 81-02B. Dissertation Abstract International |
| ISBN | 9781085574945 |
| 학위논문주기 | Thesis (Ph.D.)--Oklahoma State University, 2017. |
| 일반주기 |
Source: Dissertations Abstracts International, Volume: 81-02, Section: B.
Advisor: Rayas-Duarte, Patricia. |
| 이용제한사항 | This item must not be sold to any third party vendors. |
| 요약 | Faced with market demand, segments of the industry must be focused on the production of quality food, which is a determining factor in competitiveness in the international market.The quality of raw materials and finished products is important and can be affected by a number of factors. The rheological properties effect on product quality and nutrition have been thoroughly investigated as they relate to the chemical composition and physical characteristics of foods. In the first part of the study, the objective was to evaluate the impact of agricultural management practices (crop succession and nitrogen fertilization) in the quality of grain produced. For the experimental conditions tested, increasing nitrogen applied in broadcast in succession with soybean crop increased protein and reduced starch content in the wheat kernels (wholemeal |
| 일반주제명 | Food science. Agronomy. |
| 언어 | 영어 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
