Grain College, Henan University of Technology, Zhengzhou, Henan, China;
Grain College, Henan University of Technology, Zhengzhou, Henan, China;
Grain College, Henan University of Technology, Zhengzhou, Henan, China;
Grain College, Henan University of Technology, Zhengzhou, Henan, China;
Grain College, Henan University of Technology, Zhengzhou, Henan, China;
bran particle size; dough rheology properties; bran steamed bread; improvement of steamed bread quality;
机译:麸皮水合和高压灭菌对整个谷物小麦粉中馒头和面条加工品质的影响
机译:响应面法模拟小麦麸皮的数量和粒径对面包面团某些特性的影响
机译:小麦淀粉颗粒大小分布对Chinese头和生白面条品质的影响
机译:小麦麸皮粒度对中国馒头的影响
机译:麸皮处理对全麦扁面包流变学和感官品质的影响。
机译:硬粒小麦麸皮粒度对植物化学含量及升降面包烘焙质量的影响
机译:面包中的麸皮:粒度和小麦和燕麦麸的水平对混合,证明和烘焙的影响