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Predicting sensory characteristics of cakes enriched with xylanase treated cereal brans by physicochemical and thermal properties assessment

机译：用物理化学和热性能评估预测富含木聚糖酶处理谷麸的蛋糕的感官特征

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来源
《International congress on engineering and food》|2011年||共2页
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作者
Dimitra Lebesi; Constantina Tzia;
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正文语种
中图分类食品工程学、食品工艺学;
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入库时间 2022-08-20 21:54:46

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2. Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes. [J] . Lebesi D. M, Tzia C. Innovative Food Science & Emerging Technologies . 2012,第Null期

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3. Viability of Lactobacillus acidophilus in rice bran-enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage [J] . Saber Hasani, Iraj Khodadadi, Ali Heshmati International journal of food science & technology . 2016,第11期

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4. Predicting sensory characteristics of cakes enriched with xylanase treated cereal brans by physicochemical and thermal properties assessment [C] . Dimitra Lebesi, Constantina Tzia International congress on engineering and food . 2011

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5. Physicochemical properties of starch in bran and endosperm and relationship between bran starch and bran characteristics of selected soft wheats grown in Michigan. [D] . Liu, Ya. 2013

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Predicting sensory characteristics of cakes enriched with xylanase treated cereal brans by physicochemical and thermal properties assessment

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