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机译:小麦粉替代对土豆浆对面团流变,微观结构和面条质量的影响
School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi'an Shaanxi Province 710021 China Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi'an Shaanxi Province 710021 China;
School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi'an Shaanxi Province 710021 China Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi'an Shaanxi Province 710021 China;
School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi'an Shaanxi Province 710021 China;
School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi'an Shaanxi Province 710021 China;
School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi'an Shaanxi Province 710021 China Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi'an Shaanxi Province 710021 China;
School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi'an Shaanxi Province 710021 China Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi'an Shaanxi Province 710021 China;
School of Food and Biological Engineering Shaanxi University of Science and Technology Weiyang District Xi'an Shaanxi Province 710021 China Natural Food Macromolecule Research Center Shaanxi University of Science and Technology Weiyang District Xi'an Shaanxi Province 710021 China;
Cooking properties; formulated dough; potato pulp; raman spectrum; rheology; textural properties;
机译:小麦粉替代与马铃薯浆对面团流变学的影响,馒头质量及体外淀粉消化率
机译:马铃薯粉替代小麦粉对方便面面团流变性,理化和微观结构特性的影响
机译:小麦粉用马铃薯粉对方便面干燥,生理化学和微观结构性能的影响
机译:亚麻籽面粉对小麦 - 亚麻籽面团干燥学的影响
机译:小麦面包的质量受天然和热湿处理形式的蜡质和普通大麦粉替代的影响。
机译:低血糖指数成分对干面条面条流变特性和产品质量特性的影响研究
机译:藜麦面粉对小麦面粉面团流变和面包质量的评估