机译:煎炸,焙烧和煮沸对Adzuki豆类(Vigna Angularis)香气谱的影响,以及Adzuki Bean和小米面粉的潜力,提高饼干的风味和感官特征
China Agr Univ Coll Food Sci & Nutr Engn Beijing 100083 Peoples R China|Natl Engn Res Ctr Fruit & Vegetable Proc Beijing 100083 Peoples R China|Minist Agr Key Lab Fruit & Vegetable Proc Beijing 100083 Peoples R China;
China Agr Univ Coll Food Sci & Nutr Engn Beijing 100083 Peoples R China|Natl Engn Res Ctr Fruit & Vegetable Proc Beijing 100083 Peoples R China|Minist Agr Key Lab Fruit & Vegetable Proc Beijing 100083 Peoples R China;
China Agr Univ Coll Food Sci & Nutr Engn Beijing 100083 Peoples R China|Natl Engn Res Ctr Fruit & Vegetable Proc Beijing 100083 Peoples R China|Minist Agr Key Lab Fruit & Vegetable Proc Beijing 100083 Peoples R China;
China Agr Univ Coll Food Sci & Nutr Engn Beijing 100083 Peoples R China|Natl Engn Res Ctr Fruit & Vegetable Proc Beijing 100083 Peoples R China|Minist Agr Key Lab Fruit & Vegetable Proc Beijing 100083 Peoples R China;
China Agr Univ Coll Food Sci & Nutr Engn Beijing 100083 Peoples R China|Natl Engn Res Ctr Fruit & Vegetable Proc Beijing 100083 Peoples R China|Minist Agr Key Lab Fruit & Vegetable Proc Beijing 100083 Peoples R China;
Univ Melbourne Fac Vet & Agr Sci Sch Agr & Food Parkville Vic 3010 Australia;
China Agr Univ Coll Food Sci & Nutr Engn Beijing 100083 Peoples R China|Natl Engn Res Ctr Fruit & Vegetable Proc Beijing 100083 Peoples R China|Minist Agr Key Lab Fruit & Vegetable Proc Beijing 100083 Peoples R China;
Adzulci bean; Vigna angularis; Cooking method; Volatile aroma compound; Multigrain mix; Biscuit; Sensory analysis;
机译:米豆(Vigna Umbellata)作为Adzuki Bean(Vigna Angularis)的替代品,用于在绿虫Cyg萌发袋中培养Meloidogyne Incognita
机译:冻干绿豆(Vigna radiata)和红豆(Vigna angularis)新芽水解产物粉的理化性质和抗氧化活性的比较研究
机译:小豆(Vigna angularis L.)和绿豆(Vigna radiate L.)的壳和子叶的植物化学分布及其对抗氧化,抗炎和抗糖尿病作用的贡献。
机译:在玉米(Zea mays)和大豆(Glycine max)中控制自发小豆(Vigna angularis(Willd。)Ohwi&Ohashi)。
机译:在减脂牛肉丸中同时使用小豆粉作为肉类补充剂和脂肪替代剂(bebola daging)
机译:吸收过程中小豆(Vigna angularis)的形态,大小和体积膨胀