机译:紫薯粉替代小麦粉对小麦面包体外淀粉消化率的影响
Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China|Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China|Tianjin Univ Sci & Technol, Sch Food Engn & Biotechnol, Tianjin 300457, Peoples R China;
Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China|Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China|Tianjin Univ Sci & Technol, Sch Food Engn & Biotechnol, Tianjin 300457, Peoples R China;
Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China;
Univ Sydney, Sydney Inst Agr, Sch Life & Environm Sci, Sydney, NSW 2006, Australia;
Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Tianjin 300457, Peoples R China|Tianjin Univ Sci & Technol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China|Tianjin Univ Sci & Technol, Sch Food Engn & Biotechnol, Tianjin 300457, Peoples R China;
Nankai Univ, Sch Med, Tianjin Key Lab Food Sci & Hlth, Tianjin 300071, Peoples R China;
Wheat bread; Purple yam; Digestibility; Starch granules; Resistant starch;
机译:用高酶抗性木薯淀粉替代小麦粉及其对淀粉消化率和面包品质的影响
机译:全藜面粉替代对小麦面包纹理和体外淀粉消化率的影响
机译:小麦粉替代与马铃薯浆对面团流变学的影响,馒头质量及体外淀粉消化率
机译:小麦粉和紫色山浆粉的比例研究,用鸡蛋添加卵粉
机译:硬红和硬白冬小麦粉制成的全麦面包的开发和评估。
机译:利用小麦碎薄饼中的碎米粉:面团流变学淀粉消化率血糖指数和回生行为的评估
机译:将甘薯粉添加到小麦粉对PAN面粉性质的影响。将甘薯粉添加到小麦粉对锅面包的性质。