机译:通过干粉挤出烹饪浓缩大豆膳食纤维和蛋白质强化水稻籽粒:物理化学,粘膏,味觉,适口性,烹饪和淀粉消化性质
Tianjin Univ Sci &
Technol State Key Lab Food Nutr &
Safety Minist Educ China Coll Food Engn &
Biotechnol TEDA 29 13th St Tianjin 300457 Peoples R China;
Tianjin Univ Sci &
Technol State Key Lab Food Nutr &
Safety Minist Educ China Coll Food Engn &
Biotechnol TEDA 29 13th St Tianjin 300457 Peoples R China;
Tianjin Agr Univ Coll Agron &
Resources &
Environm Tianjin 300384 Peoples R China;
Tianjin Univ Sci &
Technol State Key Lab Food Nutr &
Safety Minist Educ China Coll Food Engn &
Biotechnol TEDA 29 13th St Tianjin 300457 Peoples R China;
Tianjin Univ Sci &
Technol State Key Lab Food Nutr &
Safety Minist Educ China Coll Food Engn &
Biotechnol TEDA 29 13th St Tianjin 300457 Peoples R China;
Tianjin Univ Sci &
Technol State Key Lab Food Nutr &
Safety Minist Educ China Coll Food Engn &
Biotechnol TEDA 29 13th St Tianjin 300457 Peoples R China;
Tianjin Univ Sci &
Technol State Key Lab Food Nutr &
Safety Minist Educ China Coll Food Engn &
Biotechnol TEDA 29 13th St Tianjin 300457 Peoples R China;
Tianjin Univ Sci &
Technol State Key Lab Food Nutr &
Safety Minist Educ China Coll Food Engn &
Biotechnol TEDA 29 13th St Tianjin 300457 Peoples R China;
Tianjin Univ Sci &
Technol State Key Lab Food Nutr &
Safety Minist Educ China Coll Food Engn &
Biotechnol TEDA 29 13th St Tianjin 300457 Peoples R China;
机译:通过干粉挤出烹饪浓缩大豆膳食纤维和蛋白质强化水稻籽粒:物理化学,粘膏,味觉,适口性,烹饪和淀粉消化性质
机译:体外淀粉消化率,烹饪品质,无麸质预聚米面的流变和感官特性,富含发芽的鹰嘴豆粉
机译:辐照米粒的淀粉消化率及其理化和烹饪特性
机译:挤出烹饪技术制备水稻淀粉和木薯淀粉混合物的物理性质
机译:米粉和淀粉的糊化特性受稻米品种和理化特性影响的研究。
机译:稻米直链淀粉,糊化温度和糊化特性的关系,以培育更好的食米品质
机译:通过干粉挤出烹饪浓缩大豆膳食纤维和蛋白质强化水稻籽粒:物理化学,粘膏,味觉,适口性,烹饪和淀粉消化性质