...

首页> 外文期刊>Valahia University of Targoviste. Annals. Food Science and Technology >BREAD FLAVORANTS OBTAINED BY FERMENTATION OF CERTAIN MILK PRODUCTSTatiana Diaconu, Luminita Doinea (Abstract

【24h】

BREAD FLAVORANTS OBTAINED BY FERMENTATION OF CERTAIN MILK PRODUCTSTatiana Diaconu, Luminita Doinea (Abstract

机译：通过某些牛奶产品的发酵获得的面包中的调味品塔蒂亚娜·迪科努（Tatiana Diaconu），鲁米尼塔·多尼纳（Luminita Doinea）（摘要

获取原文

获取外文期刊封面封底 >>

开具论文收录证明 >>

文献代查 >>

团队文献服务 >>

页面导航

著录项
引文网络
相似文献
相关主题

著录项

来源
《Valahia University of Targoviste. Annals. Food Science and Technology》 |2010年第1期|共页
作者
Luminita Doinea; Tatiana Diaconu;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种
中图分类社会科学总论;
关键词

相似文献

外文文献
专利

1. CAUSES AND EFFECTS OF NATURAL ENVIRONMENT DEGRADATION IN THE HYDROGRAPHIC BASIN OF RIVER NEAJLOVLuminita Doinea, Tatiana Diaconu (Abstract [J] . Luminita Doinea Valahia University of Targoviste. Annals. Food Science and Technology . 2010,第1期

机译：塔蒂亚纳迪亚库努河水生流域水文盆地自然环境退化的成因与影响（摘要）
2. IRRIGATION STATION EQUIPMENT FOR PREVENTING THE USE OF LOW WATER QUALITYConstantin Nicolescu, Sorin Cimpeanu, Daniel Bucur, Luminita Cruceanu, Carmen Marin, Gheorghe Sovaiala (Abstract [J] . Carmen Marin, Constantin Nicolescu, Daniel Bucur, Valahia University of Targoviste. Annals. Food Science and Technology . 2010,第2期

机译：防止水质过低的灌溉站设备康斯坦丁·尼科莱斯库，索林·辛皮安努，丹尼尔·布克尔，鲁米尼塔·克鲁塞努，卡门·马林，格奥尔基·索瓦里亚（摘要
3. EVALUATION OF THE NUTRITIONAL AND SENSORY QUALITY OF FUNCTIONAL BREADS PREPARED FROM WHOLE WHEAT AND SOYBEAN FLOURMd. Jahangir Alam, Mesbah Uddin Talukder, M. Nannur Rahman, Utpal Kumar Prodhan, A. K. Obidul Huq(Abstract [J] . A. K. Obidul Huq, M. Nannur Rahman, Md. Jahangir Alam, Valahia University of Targoviste. Annals. Food Science and Technology . 2013,第2期

机译：全麦和大豆粉制备的功能性面包的营养和感官质量评估Jahangir Alam，Mesbah Uddin Talukder，M.Nannur Rahman，Utpal Kumar Prodhan，A.K.Obidul Huq（摘要
4. Effect of baking and fermentation on added folic acid and endogenous folates stability in rye and wheat breads [C] . E.M. GUJSKA, A. Kuncewicz, K. Majewska Joint Meeting of the American Association of Cereal Chemists . 2004

机译：烘焙和发酵对黑麦和小麦面包中添加叶酸和内源性叶酸稳定性的影响
5. Exopolysaccharides Produced by Streptococcus thermophilus During Fermentation of Milk, and Their Impact on the Properties of Fermented Milk Gels [D] . Khanal, Som N. 2017

机译：牛奶发酵过程中嗜热链球菌产生的胞外多糖及其对发酵乳凝胶性能的影响
6. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads [O] . Nesli Sozer, Leena Melama, Selim Silbir, 2019

机译：乳酸发酵作为蚕豆粉的预处理工艺及其对富含蛋白质的无麸质蚕豆面包结构结构和营养特性的影响
7. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads [O] . Nesli Sozer, Leena Melama, Selim Silbir, 2019

机译：乳酸发酵作为Faba Bean粉的预处理过程及其对富含蛋白质无麸质Faba Bean面包的纹理，结构和营养特性的影响

获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

客服微信
服务号