全文获取类型
收费全文 | 3069篇 |
免费 | 268篇 |
国内免费 | 2篇 |
专业分类
电工技术 | 1篇 |
综合类 | 215篇 |
化学工业 | 315篇 |
金属工艺 | 2篇 |
机械仪表 | 8篇 |
建筑科学 | 15篇 |
矿业工程 | 2篇 |
能源动力 | 4篇 |
轻工业 | 2682篇 |
水利工程 | 2篇 |
石油天然气 | 16篇 |
无线电 | 3篇 |
一般工业技术 | 68篇 |
自动化技术 | 6篇 |
出版年
2024年 | 22篇 |
2023年 | 52篇 |
2022年 | 109篇 |
2021年 | 138篇 |
2020年 | 144篇 |
2019年 | 132篇 |
2018年 | 104篇 |
2017年 | 123篇 |
2016年 | 111篇 |
2015年 | 132篇 |
2014年 | 153篇 |
2013年 | 162篇 |
2012年 | 215篇 |
2011年 | 219篇 |
2010年 | 150篇 |
2009年 | 139篇 |
2008年 | 123篇 |
2007年 | 176篇 |
2006年 | 173篇 |
2005年 | 128篇 |
2004年 | 117篇 |
2003年 | 81篇 |
2002年 | 62篇 |
2001年 | 47篇 |
2000年 | 40篇 |
1999年 | 33篇 |
1998年 | 40篇 |
1997年 | 18篇 |
1996年 | 17篇 |
1995年 | 20篇 |
1994年 | 23篇 |
1993年 | 30篇 |
1992年 | 20篇 |
1991年 | 23篇 |
1990年 | 18篇 |
1989年 | 7篇 |
1988年 | 11篇 |
1987年 | 10篇 |
1986年 | 2篇 |
1985年 | 6篇 |
1984年 | 3篇 |
1982年 | 1篇 |
1981年 | 1篇 |
1980年 | 3篇 |
1973年 | 1篇 |
排序方式: 共有3339条查询结果,搜索用时 189 毫秒
61.
Cooking and texture properties of gluten‐free fettuccine processed from defatted flaxseed flour and rice flour
下载免费PDF全文
![点击此处可从《International Journal of Food Science & Technology》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Camila M. A. de Moura Manoel S. Soares Júnior Fernanda A. Fiorda Márcio Caliari Rosângela Vera Maria V. E. Grossmann 《International Journal of Food Science & Technology》2016,51(6):1495-1501
Nonconventional raw materials have been applied in gluten‐free pasta, to meet the demand of people with coeliac disease. The objective of this study was to evaluate the cooking properties and texture of pasta formulated with rice flour, defatted flaxseed flour and pregelatinised mixed flour of rice and flaxseed (80:20). For this experiment, simplex design was used. Cooking properties and texture were found within the quality limits established for this type of product. The pasta with the most desirable properties (short optimum cooking time (OCT), less solid loss (SL) and intermediate mass increase (MI)) was that one formulated with 43 g 100 g?1 of pregelatinised flour, 47 g 100 g?1 of rice flour and 10 g 100 g?1 of defatted flaxseed flour. This formulation can be characterised as a food rich in dietary fibre and of high nutritional value. 相似文献
62.
The aim of this study was to compare some of the properties of native and extruded amaranth flour obtained under mild and severe extrusion conditions. The chemical composition of the flours was similar. Flours obtained by both extrusion processes presented high solubility in water, low values of L∗ (luminosity) and an absence of endothermic peak on the DSC method. Water absorption, retrogradation tendency, final viscosity and the viscous behavior by rheology analysis were also studied. The results indicate that extruded flours have a good potential as an ingredient for food exposed to heat treatment at a high temperature and mechanical shear, for use in instant meal products. On the other hand, original flour properties are comparable to those of amaranth starch, which exhibits similarly high quality paste stability, low solubility in water, and elastic behavior, and could be used as a substitute for raw flour in a range of food formulas. 相似文献
63.
Dora Fenn Gavin Humphreys Paul G. Fields Joyce I. Boye 《International Journal of Food Properties》2013,16(2):381-393
Wheat-legume composite flours were produced by blending Canada Western Extra Strong (CWES) and Canada Western Red Spring (CWRS) wheat with varying amounts of three legume proteins. Legume protein addition produced breads with lower specific loaf volume, coarser crumb and firmer texture, and cooked white-salted noodles with greater compression stress and less cutting stress than the wheat controls. The CWES wheat compensated for the negative baking effects of the legume proteins as much as the CWRS wheat. End-use quality did not change at 2% soybean protein addition. Yellow pea protein produced the greatest quality changes, followed by chickpea and soybean protein. 相似文献
64.
Ram Yamsaengsung Regine Schoenlechner Emmerich Berghofer 《International Journal of Food Science & Technology》2010,45(3):610-620
The effects of the addition of chickpea (Cicer arietinum), emulsifier and altered amount of water on the functional properties (bread volume, colour of crust, crumb texture and crumb porosity) of white and whole wheat bread were investigated applying a screening three factorial design. Addition of chickpea increased crumb firmness and slightly decreased bread volume in both bread types. Addition of emulsifier increased bread volume and decreased bread firmness. Altering the amount of water addition had no significant effects on white bread, but decreased crumb firmness and increased bread volume in whole wheat bread. None of the investigated parameter had an effect of whole wheat bread colour, while in white bread chickpea addition increased darkness and yellowness of the bread. Optimum addition for breads of highest quality would be 56.9–58% water, 1.0% emulsifier and 10.0–16.0% chickpea in white bread and 58% water, 1.0% emulsifier and 11.8% chickpea in whole wheat bread. 相似文献
65.
66.
本文就面粉厂生产中影响优质小麦粉质量和出率的几个因素进行了分析,并分别对各种问题提出了改进的方法和建议. 相似文献
67.
68.
本文就谷朊粉应用于面包生产中对主要工艺因素的影响进行了探讨,并对添加谷朊粉后面团的流变学特性及面包的品质进行了分析研究。 相似文献
69.
本试验对不同的品种,不同搭配比例的45份小麦试样,分别用布勒实验磨粉机和布拉班德磨(三种不同操作方法)进行出粉率的测定.结果表明:布拉班德磨直接出粉率及过54GG筛出粉率与布勒实验磨粉机出粉率分别是显著相关和高度相关,相关系数分别为0.72和0.84.证明布拉班德磨的这两种操作方法可替代布勒实验磨粉机用于测定小麦出粉率,并总结出布拉班德磨的这两种操作方法测定小麦出粉率的换算公式. 相似文献
70.
针对我国七十年代设计的日处理小麦40吨标准粉生产工艺,扩充设计了日处理小麦100吨的等级粉生产工艺,在设计中吸收了长粉路的优点,排除了超短粉路之不足。一次试车投产达到设计指标。投资少、见效快、产品出率高、优质粉比例大、动力消耗低、产品质量好。 相似文献