机译:利用猪油代替薄脆皮糕点中的人造黄油
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, 300457, China;
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, 300457, China;
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, 300457, China;
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, 300457, China;
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, 300457, China;
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Ministry of Education, Tianjin, 300457, China;
COFCO Jiayue (Tianjin) Co., Ltd., China;
Fatty acid composition; sensory properties; short and layer crust pastry with filling; texture analyzer;
机译:利用猪油在填充填充中的短裤和层皮糕点中取代人造黄油
机译:棕榈油,猪油和酥油人造黄油对体重正常和肥胖的年轻女性餐后脂质和激素反应的影响
机译:多层面团人造黄油系统和所得糕点产品中的成分功能:综述
机译:杜兰姆粉可以取代糕点中的脂肪,延长面包的架子ld7e
机译:来自加拿大西部盾构出土的地壳根部对北美下地壳7.xx km / s层的影响。
机译:那不勒斯卷曲Sfogliatella:实现一种无猪肉和棕榈冰糕点
机译:利用猪油在填充填充中的短裤和层皮糕点中取代人造黄油