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机译:用乳化剂改变蒸煮米饭蛋糕的内部结构,促进纹理和感官特性
Jiangnan Univ Key Lab Carbohydrate Chem & Biotechnol Minist Educ Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Natl Engn Lab Cereal Fermentat Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Jiangsu Prov Res Ctr Bioact Prod Proc Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jubao Jinhao Agr Hitech Co Ltd Chengdu Peoples R China;
Jiangnan Univ Key Lab Carbohydrate Chem & Biotechnol Minist Educ Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Natl Engn Lab Cereal Fermentat Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Jiangsu Prov Res Ctr Bioact Prod Proc Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Key Lab Carbohydrate Chem & Biotechnol Minist Educ Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Natl Engn Lab Cereal Fermentat Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Jiangsu Prov Res Ctr Bioact Prod Proc Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China|Jubao Jinhao Agr Hitech Co Ltd Chengdu Peoples R China;
Jiangnan Univ Sch Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;
Jiangnan Univ Key Lab Carbohydrate Chem & Biotechnol Minist Educ Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Natl Engn Lab Cereal Fermentat Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Jiangsu Prov Res Ctr Bioact Prod Proc Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Food Sci & Technol Wuxi 214122 Jiangsu Peoples R China;
Steamed rice cakes; Emulsifiers; Spongy networks; Tasting properties;
机译:低聚果糖和乳化剂混合的韩国年糕(Karedduk)的质地和描述性感官特性
机译:小麦草对增强印度小米蛋糕“ Idli”的营养,质地,总抗氧化性和感官特性的影响
机译:添加热修饰cow豆蛋白对小麦面包和海绵蛋糕的感官接受性和质地特性的影响
机译:烘焙质量,纹理和感官评价由改性芋头面粉制成的麸质蛋糕
机译:牛奶蛋白质-脂肪替代对模型蛋糕系统结构,质地和储藏特性的影响。
机译:蒸冷冻和再蒸对非糯米糕质地特性的影响
机译:对藏红花杯蛋糕纹理,微观结构和感官特性不同水平的评价