机译:冷藏木薯根乳蛋糕的化学,功能,粘贴和感官特性
Univ Johannesburg Dept Biotechnol & Food Technol Doornfontein Campus Doornfontein South Africa;
Univ Ilorin Dept Home Econ & Food Sci Ilorin Nigeria;
Univ Johannesburg Dept Biotechnol & Food Technol Doornfontein Campus Doornfontein South Africa;
Univ Pretoria Dept Food & Consumer Sci Pretoria South Africa;
Univ Johannesburg Dept Biotechnol & Food Technol Doornfontein Campus Doornfontein South Africa;
Univ Johannesburg Dept Biotechnol & Food Technol Doornfontein Campus Doornfontein South Africa|Univ Ilorin Dept Home Econ & Food Sci Ilorin Nigeria|Univ South Pacific Fac Business & Econ Sch Agr & Food Technol Apia Samoa;
Cassava; Custard; Physicochemical; Refrigeration; Storage;
机译:生物强化木薯根淀粉基奶油粉的粘贴,化学和感官特性
机译:来自冷藏木薯根的淀粉的结构,功能和粘贴性质
机译:由白肉类木薯根生产的Gari的功能和粘贴属性,受包装材料和储存周期的影响,以及熟加基面团的感觉属性(EBA)
机译:臭氧化对木薯淀粉感官特征及粘贴性质的影响
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:大豆分离蛋白对木薯淀粉基奶油冻的功能粘贴和感官可接受性的影响
机译:由白肉类木薯根生产的加基的功能和粘贴属性,受包装材料和储存期的影响,以及熟加上熟加(EBA)的感官属性