全文获取类型
收费全文 | 106篇 |
免费 | 5篇 |
专业分类
林业 | 5篇 |
农学 | 1篇 |
基础科学 | 1篇 |
10篇 | |
综合类 | 3篇 |
农作物 | 4篇 |
水产渔业 | 32篇 |
畜牧兽医 | 48篇 |
植物保护 | 7篇 |
出版年
2023年 | 1篇 |
2021年 | 12篇 |
2020年 | 2篇 |
2019年 | 4篇 |
2018年 | 5篇 |
2017年 | 2篇 |
2016年 | 6篇 |
2015年 | 7篇 |
2014年 | 3篇 |
2013年 | 5篇 |
2012年 | 8篇 |
2011年 | 9篇 |
2010年 | 2篇 |
2009年 | 7篇 |
2008年 | 5篇 |
2007年 | 7篇 |
2006年 | 7篇 |
2005年 | 5篇 |
2004年 | 3篇 |
2003年 | 4篇 |
2002年 | 3篇 |
2001年 | 2篇 |
2000年 | 1篇 |
1999年 | 1篇 |
排序方式: 共有111条查询结果,搜索用时 0 毫秒
111.
The influence of the physicochemical properties of heat‐moisturetreated and untreated starches from various plant sources on the quality of tempura fried batter was examined. Batter of each starch plus wheat protein (92:8, w/w) was fried. Quality of the resulting fried batter was determined from crispness score, water evaporation, and breaking strength. The crispness score correlated with water evaporation (r = 0.95) and breaking strength (r = 0.97), indicating that water evaporation was a reliable index for evaluation of crispness of fried batter. Determination of water evaporation was easy and simple. The crispness (favorable eating texture) of tempura coating depended largely on starch origin. Among the pasting properties of starch, temperature at maximum viscosity (r = 0.77) and breakdown/maximum viscosity (% breakdown, r = ‐0.82) correlated with water evaporation, suggesting that starch resistant to gelatinization and granule disintegration produced crispy fried batter. This observation was supported by SEM. Water evaporation (r = ‐0.82) and % breakdown (r = 0.95) correlated with degree of amylose gelatinization, indicating that amylose was one of the determinants that controls crispness of fried batter by restraining disintegration of the starch granule structure. 相似文献