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机译:水溶性膳食纤维糊精对面粉和面包品质的影响
South China Univ Technol Overseas Expertise Intro Ctr Discipline Innovat F Sch Food Sci & Engn Ctr 111 Guangzhou 510640 Peoples R China;
South China Univ Technol Overseas Expertise Intro Ctr Discipline Innovat F Sch Food Sci & Engn Ctr 111 Guangzhou 510640 Peoples R China|Foshan Univ Dept Food Sci & Technol Foshan 528000 Peoples R China;
Guangdong Food Ind Res Inst Co Ltd Guangzhou 511400 Guangdong Peoples R China;
South China Univ Technol State Key Lab Pulp & Paper Engn Guangzhou 510640 Guangdong Peoples R China;
Zhongkai Univ Agr & Engn Coll Food Sci & Technol Guangzhou 510225 Peoples R China;
Water-soluble resistant dextrin; Wheat dough; Bread; Processing quality; Digestion resistibility;
机译:抗性淀粉在面包中的应用:小麦粉和非洲刺槐豆(Parkia biglobosa)面粉的功能性面包产品的加工,近乎组成和感官品质
机译:决明子纯化膳食纤维对米粉面包品质特性的影响
机译:从海鞘(Halocynthia roretzi)外衣纯化的膳食纤维制备的小麦面粉面团的流变特性和面包品质
机译:膳食纤维的小麦面包富集:使用酶补充剂的质量改进
机译:耐用麦的比较研究:仁,面粉,面团质量和膳食纤维变化
机译:优质木薯粉部分替代小麦粉对面包化学成分抗氧化活性感官品质和微生物品质的影响
机译:抗性淀粉在面包中的应用:小麦粉和非洲刺槐豆(Parkia biglobosa) i>面粉的功能性面包产品的加工,近乎组成和感官品质