RELATIONSHIP BETWEEN PHYSICOCHEMICAL CHARACTERISTICS OF KOREAN WHEAT FLOUR AND QUALITY ATTRIBUTES OF STEAMED BREAD

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread, consumed in Southeast Asia including China, Japan, and Korea.Hence, flours of 11 Korean wheat cultivars were used to evaluate quality attributes Zero Wall Recliner of two different styles of steamed bread, Korean style steamed bread (KSSB)

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RUSSIAN AND FRENCH PHRASEOLOGY: AXIOLOGICAL ASPECT

Purpose.The article is aimed to distinguish such close concepts as value and evaluation on the phraseological material of the two multi-structural languages, i.e.Russian and French.The emphasis is placed on the fact that most of the phraseological units are characterized by evaluative rather than value content.The article examines the way the natio

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Reducing Motion Blur in Ghost Imaging Via the Hessian Matrix

Different from Grains conventional imaging, ghost imaging (GI) is an indirect modality of imaging that needs multiple measurements of the second-order correlation of data collected from two detectors.In some particular cases, the exposure time of two detectors or the rotation speed of the ground glass may not meet the need of experimental condition

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