机译:PREGELATINATION方法对季后粉粉和面条质量的物理化学,功能性和结构性能
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Peoples R China;
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Peoples R China;
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Peoples R China;
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Peoples R China;
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Peoples R China;
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Peoples R China;
Japan Int Res Ctr Agr Sci Ibaraki 3058686 Japan;
Japan Int Res Ctr Agr Sci Ibaraki 3058686 Japan;
Northwest A&
F Univ Coll Food Sci &
Engn Yangling 712100 Peoples R China;
Noodle; Protein; Sensory; Gelatinization degree; Hydration capacity;
机译:PREGELATINATION方法对季后粉粉和面条质量的物理化学,功能性和结构性能
机译:苦荞粉增强面条干面的烹饪品质,质地和抗氧化性能
机译:苦荞麦粉和菜豆芽面包的品质和抗氧化剂性能比较
机译:用小麦粉和普雷鉴定的单宁粉混合物生产的功能性Ladrang芯片的营养,身体和感官质量评价
机译:中国湿面条:配方的优化,面条质量的评估;以及化学成分对面条粉(响应面)功能特性的影响。
机译:发芽绿豆粉的组成理化和功能特性及其对小麦粉面条品质的添加
机译:塔尔特粉粉(F. Tatricum)颗粒的淀粉和面粉的物理化学和功能性。