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机译:蒸汽对小麦籽粒水分布及小麦粉品质特性的影响
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;
Wheat tempering; Steam; Water distribution; Microbial control; Physicochemical properties;
机译:小麦麸或全谷物小麦粉的添加改变了小麦粉的流变学性质和pan头的品质特性
机译:麸皮水合和高压灭菌对整个谷物小麦粉中馒头和面条加工品质的影响
机译:面粉平均粒径,尺寸分布和水含量对小麦面粉流变性质的影响
机译:小麦粉对面粉品质和面团特性不同粒径的影响
机译:面包量和面包屑研究:小麦和面粉特性以及淀粉颗粒大小的影响。
机译:二硫酸钠(SBS)回火在减少大肠杆菌O121和O26负荷的浓度及其对小麦粉质量影响的重要性
机译:二硫酸钠(SBS)回火在减少大肠杆菌O121和O26负荷的浓度及其对小麦粉质量影响的重要性