机译:揭示NACL对中国传统手拉干粮面团流变特性的影响
Jiangnan Univ State Key Lab Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Food Sci & Technol 1800 Lihu Ave Wuxi 214122 Jiangsu Peoples R China;
Dough; Rheological properties; Gluten matrix; Gluten macro polymer; SDS extractable protein;
机译:NaCl和休息对中国传统手动干燥面团面团流变学的综合作用及基础机制
机译:NaCl对面团和面条质量流变性质的影响
机译:不同茶叶提取物对干中国白盐面团的面团,造纹和功能性质
机译:将燕麦面粉包含在法律盐渍干面配方及其对面团和面条特性的影响
机译:面粉特性和加工条件对白色盐渍面皮面团流变特性的影响。
机译:干燥方法和混合比例对小麦-塔罗粉复合面包面团流变特性物理和感官特性的影响
机译:干加热蛋白对中国型面条流变性能和结构的影响