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机译:富含西兰花或橄榄酱的玉米挤出物的热,质地和理化分析
Department of Chemical Engineering, Al-Hussein Bin Talal University, Maan, Jordan;
Laboratory of Process Analysis and Plant Design, School of Chemical Engineering, NTUA, Zografou Campus, Athens 15780, Greece;
Laboratory of Process Analysis and Plant Design, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, Greece;
Laboratory of Process Analysis and Plant Design, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, Greece;
Laboratory of Process Analysis and Plant Design, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, Athens, Greece;
Broccoli; Extrusion; Glass transition temperature; Olive paste; Textural analysis;
机译:富含西兰花或橄榄酱的玉米挤出物的热,组织和理化分析
机译:西兰花或橄榄糊浓缩玉米挤出物的功能特性和颜色变化的研究
机译:西兰花或橄榄糊浓缩玉米挤出物的功能特性和颜色变化的研究
机译:玉米挤出物富含脑膜纤维的质量特性
机译:了解非热处理和CO 2辅助挤压对玉米,高粱和苹果渣渣基挤压物的抗氧化剂,质地和功能特性的影响。
机译:Medicago ativa添加对玉米挤出物的物理化学营养和功能特征的影响
机译:工艺参数对富含淀粉型坚果粉富含挤出物功能和物理化学性质的影响