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机译:γ-γ_((1≤n≤5)) - gln对冷冻面团的物理化学特性和烘焙面包质量的影响
South China Univ Technol Coll Food Sci & Technol Guangzhou 510640 Peoples R China;
South China Univ Technol Coll Food Sci & Technol Guangzhou 510640 Peoples R China;
South China Univ Technol Coll Food Sci & Technol Guangzhou 510640 Peoples R China;
South China Univ Technol Coll Food Sci & Technol Guangzhou 510640 Peoples R China|Guangdong Wei Wei Biotechnol Co Ltd Guangzhou 510640 Peoples R China;
South China Univ Technol Coll Food Sci & Technol Guangzhou 510640 Peoples R China;
South China Univ Technol Coll Food Sci & Technol Guangzhou 510640 Peoples R China;
gamma-Glu((1 lt; = n lt; = 5))-Gln; Frozen dough; Antifreeze activity; Bread;
机译:口香糖类型和亚麻籽浓度对冷冻-面团在红外-微波组合烤箱中烘烤制成的无麸质面包的品质的影响
机译:瓜尔胶对冷冻和冷冻面团制成的无麸质芝士面包烘烤质量的影响
机译:富含β-葡聚糖的大麦面粉馏分的冷冻面团和面包制成的面包和饼干的品质
机译:面包制造业的制冷;在冷冻面团和冷冻部分烤面包的迷你评论
机译:添加剂对预发酵冷冻面团的面团流变性和面包条烘烤质量的影响。
机译:小麦中高分子量谷蛋白亚基的缺失显着降低了面团强度和面包烘烤质量
机译:从冷冻面团烘烤的面包质量 - 黑麦和糖含量,捏合时间和打样轮廓的影响