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机译:水分含量对普通荞麦粉和淀粉热行为的影响
College of Engineering, China Agricultural University. P.O. Box 50, 17 Qinghua Donglu, Beijing 100083. China;
College of Engineering, China Agricultural University. P.O. Box 50, 17 Qinghua Donglu, Beijing 100083. China;
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China;
Department of Food, Agricultural and Biological Engineering, The Ohio State University - Ohio Agricultural Research and Development Center, Wooster, OH, USA;
Chinese Academy of Agricultural Mechanization Sciences, Beijing, China;
School of Land, Crop and Food Sciences, The University of Queensland, Brisbane, QLD, Australia;
College of Engineering, China Agricultural University. P.O. Box 50, 17 Qinghua Donglu, Beijing 100083. China Department of Chemical Engineering, Monash University, Clayton Campus, Victoria, Australia;
College of Engineering, China Agricultural University. P.O. Box 50, 17 Qinghua Donglu, Beijing 100083. China;
buckwheat flour; buckwheat starch; water content; DSC;
机译:水和瓜尔胶的含量对板栗粉及其淀粉热学性能的影响
机译:丘氏竹粉增强聚丙烯复合材料的热和热机械行为:治疗和面粉含量的影响
机译:水热处理对普通荞麦淀粉的影响
机译:水热加工与芦丁含量在季后遇荞麦粉的相关性
机译:无麸质荞麦面包配方的烘烤性能和抗淀粉含量。
机译:不同方法对小麦粉酶抗性淀粉含量和血糖指数值的影响并在饼干生产中使用这种面粉
机译:淀粉淀粉和甘蓝荞麦(F.Tataricum)的淀粉和面粉的热,粘贴和微结构性能。