Pub Date : 1900-01-01DOI: 10.4337/9781789907858.00025
{"title":"Conclusion","authors":"","doi":"10.4337/9781789907858.00025","DOIUrl":"https://doi.org/10.4337/9781789907858.00025","url":null,"abstract":"","PeriodicalId":309955,"journal":{"name":"A Research Agenda for Employee Engagement in a Changing World of Work","volume":"164 8 Pt 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127533581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4337/9781789907858.00014
{"title":"Conceptualizing engagement in the changing world of work","authors":"","doi":"10.4337/9781789907858.00014","DOIUrl":"https://doi.org/10.4337/9781789907858.00014","url":null,"abstract":"","PeriodicalId":309955,"journal":{"name":"A Research Agenda for Employee Engagement in a Changing World of Work","volume":"90 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127477298","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4337/9781789907858.00008
{"title":"Expanding traditional perspectives on engagement","authors":"","doi":"10.4337/9781789907858.00008","DOIUrl":"https://doi.org/10.4337/9781789907858.00008","url":null,"abstract":"","PeriodicalId":309955,"journal":{"name":"A Research Agenda for Employee Engagement in a Changing World of Work","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130982031","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.3109/00016487009122864
El-Adly, A. Hussein, A. Sakr
The objective of this study was to acsses the rheological and sensory properties of balady bread produced from wheat whole meal and that made by blending wheat flour 82 % extraction + 20% corn flour. To improve bread nutrition value was used gelatinization baking method and supplemented with fenugreek and moghat powder at 5, 10, and 15% separately. Chemical composition of raw materials, rheological properties of dough and sensory properties of bread were investigated. The results indicated that the supplemented with fenugreek and moghat powder improved rheological and sensory properties of preduced bread. Also, the staling was retarded by about 10-15%. It was found that the most effective substituation percent of fenugreek and moghat was a mixture of 5% of both fenugreek and moghat which improved the bread properties.
{"title":"Inroduction","authors":"El-Adly, A. Hussein, A. Sakr","doi":"10.3109/00016487009122864","DOIUrl":"https://doi.org/10.3109/00016487009122864","url":null,"abstract":"The objective of this study was to acsses the rheological and sensory properties of balady bread produced from wheat whole meal and that made by blending wheat flour 82 % extraction + 20% corn flour. To improve bread nutrition value was used gelatinization baking method and supplemented with fenugreek and moghat powder at 5, 10, and 15% separately. Chemical composition of raw materials, rheological properties of dough and sensory properties of bread were investigated. The results indicated that the supplemented with fenugreek and moghat powder improved rheological and sensory properties of preduced bread. Also, the staling was retarded by about 10-15%. It was found that the most effective substituation percent of fenugreek and moghat was a mixture of 5% of both fenugreek and moghat which improved the bread properties.","PeriodicalId":309955,"journal":{"name":"A Research Agenda for Employee Engagement in a Changing World of Work","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128351072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4337/9781789907858.00019
{"title":"Research strategies for the new agenda","authors":"","doi":"10.4337/9781789907858.00019","DOIUrl":"https://doi.org/10.4337/9781789907858.00019","url":null,"abstract":"","PeriodicalId":309955,"journal":{"name":"A Research Agenda for Employee Engagement in a Changing World of Work","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117248402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：