机译:葡萄种子功率对面条制备系统小麦面筋结构和物理化学特性的影响
Hefei Univ Technol Sch Food Sci & Biol Engn Hefei 230009 Peoples R China;
North Minzu Univ Collaborat Innovat Ctr Food Prod & Safety Sch Biol Sci & Engn Yinchuan 750021 Ningxia Peoples R China;
Hefei Univ Technol Sch Food Sci & Biol Engn Hefei 230009 Peoples R China|North Minzu Univ Collaborat Innovat Ctr Food Prod & Safety Sch Biol Sci & Engn Yinchuan 750021 Ningxia Peoples R China;
Fuzhou Univ Coll Biol Sci & Technol Fuzhou 350108 Peoples R China;
Hefei Univ Technol Sch Food Sci & Biol Engn Hefei 230009 Peoples R China|North Minzu Univ Collaborat Innovat Ctr Food Prod & Safety Sch Biol Sci & Engn Yinchuan 750021 Ningxia Peoples R China;
Hefei Univ Technol Sch Food Sci & Biol Engn Hefei 230009 Peoples R China;
Hefei Univ Technol Sch Food Sci & Biol Engn Hefei 230009 Peoples R China|North Minzu Univ Collaborat Innovat Ctr Food Prod & Safety Sch Biol Sci & Engn Yinchuan 750021 Ningxia Peoples R China;
Grape seed power; Wheat; Gluten; Physicochemical properties; Molecular interaction; Structure;
机译:超细绿茶,可溶性茶和茶多酚对面条系统中小麦面筋理化和结构特性影响的渐进研究
机译:未成熟的香蕉粉和小麦面筋对白盐面积物理化学特性及感官特性的影响
机译:多频超声对麸质蛋白质结构特征及面粉质量的影响
机译:碳原子和小麦麸质蛋白的热稳定性:对面团特性和面条纹理的影响
机译:面粉蛋白质的理化特性与白色盐味面条的质地和结构特性有关。
机译:转谷氨酰胺酶和冷藏储存对全麦面团和面条物理化学特性的影响
机译:淀粉的性质和烹饪品质。部分5.淀粉制备方法的影响来自绿豆和蚕豆的疗效,以及面条对哈柳制片虫的物理化学性质的制备方法。