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机译:ε-聚L赖氨酸处理酵母诱导冷冻面团谷蛋白的热聚集行为
Jiangnan Univ State Key Lab Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;
epsilon-poly-L-lysine treated yeast; Frozen dough; Gluten; Thermal-aggregation; Atomic force microscopy;
机译:ε-聚L-赖氨酸治疗酵母对冷冻面团筋筋抗聚合和冻融耐受性的影响
机译:冷冻和冷冻条件对不同配方的无酵母小麦和无麸质面包面团流变特性的影响
机译:酵母和真菌(1→3)(1→6)-β-葡聚糖浓缩物对无麸质米基面团的粘弹性和面包制作性能的影响
机译:使用FT-Hatr中红外光谱法研究冻结面团的小麦麸质二次结构构象变化
机译:小麦麸对通过面团发展研究,面团流变和面包微观结构研究的麸质网络形成
机译:添加重要的小麦麸质以增强冷冻面团产品的质量特征
机译:酵母和真菌(1→3)(1→6)-β-葡聚糖浓缩物对粘弹性行为和面包的影响的影响 - 无麸质稻米面团的性能