机译:预糊化淀粉对糯米粉和饺子的特性,微观结构和品质属性的影响
Zhengzhou Univ Light Ind, Sch Food & Biol Engn, 5 Dongfeng Rd, Zhengzhou 450002, Henan, Peoples R China|Collaborat Innovat Ctr Food Prod & Safety, 5 Dongfeng Rd, Zhengzhou 450002, Henan, Peoples R China;
Zhengzhou Univ Light Ind, Sch Food & Biol Engn, 5 Dongfeng Rd, Zhengzhou 450002, Henan, Peoples R China;
Zhengzhou Univ Light Ind, Sch Food & Biol Engn, 5 Dongfeng Rd, Zhengzhou 450002, Henan, Peoples R China;
Zhengzhou Univ Light Ind, Sch Food & Biol Engn, 5 Dongfeng Rd, Zhengzhou 450002, Henan, Peoples R China|Key Lab Qual & Safety Control Cold Chain Food, 5 Dongfeng Rd, Zhengzhou 450002, Henan, Peoples R China;
Zhengzhou Univ Light Ind, Sch Food & Biol Engn, 5 Dongfeng Rd, Zhengzhou 450002, Henan, Peoples R China|Collaborat Innovat Ctr Food Prod & Safety, 5 Dongfeng Rd, Zhengzhou 450002, Henan, Peoples R China|Key Lab Qual & Safety Control Cold Chain Food, 5 Dongfeng Rd, Zhengzhou 450002, Henan, Peoples R China;
Pregelatinized starch; Microstructure; Quality parameters; Glutinous rice flour; Glutinous dumplings;
机译:退火糯米粉的特点及其快速冷冻饺子的形成
机译:米粉,糯米粉和木薯淀粉对乳液型煮熟的香肠功能性质和品质的影响
机译:体外淀粉消化率,烹饪品质,无麸质预聚米面的流变和感官特性,富含发芽的鹰嘴豆粉
机译:速粉稻稀薄米粉的物理特征
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:米粉糯米粉和木薯淀粉对乳化型香肠的功能特性和品质的影响
机译:米粉,糯米粉和木薯淀粉对乳液型煮熟的香肠功能性质和质量的影响