机译:无麸质面团配方的流变,发酵和烘烤特性的比较
The August Cieszkowski Agricultural University Institute of Food Technology ul. Wojska Polskiego 31 60-624 Poznan Poland;
The August Cieszkowski Agricultural University Institute of Food Technology ul. Wojska Polskiego 31 60-624 Poznan Poland;
The August Cieszkowski Agricultural University Institute of Food Technology ul. Wojska Polskiego 31 60-624 Poznan Poland;
The August Cieszkowski Agricultural University Institute of Food Technology ul. Wojska Polskiego 31 60-624 Poznan Poland;
The August Cieszkowski Agricultural University Institute of Food Technology ul. Wojska Polskiego 31 60-624 Poznan Poland;
The August Cieszkowski Agricultural University Institute of Food Technology ul. Wojska Polskiego 31 60-624 Poznan Poland;
Gluten-free dough; Rice; Maize; Buckwheat; Rheology; CO2 retention; Baking test;
机译:无麸质面团配方的流变,发酵和烘烤性能比较
机译:改性淀粉对无麸质面团和面包性能的影响第一部分:无麸质面团的流变学和热学性能
机译:覆盆子和蓝莓渣中的纤维浓缩物采用无麸质饼干配方:对面团流变学和饼干烘烤性能的影响
机译:使用大变形流变性能的烘烤量预测的比较:面团通胀系统,Kieffer面团可伸展系统和2G混合仪
机译:添加剂对预发酵冷冻面团的面团流变性和面包条烘烤质量的影响。
机译:富含褐紫菜粉的无麸质栗子粉面团的热转变及其烘烤饼干的抗氧化性能的测定
机译:柑橘纤维对面团面团流变性质的影响