机译:NaHCO_3和冻融循环对冷冻面团的影响:来自水状态,麸质聚合和微观结构
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;
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;
Frozen dough; Freeze-thaw cycles; Gluten polymerization; Protein network analysis; AngioTool software;
机译:ε-聚L-赖氨酸治疗酵母对冷冻面团筋筋抗聚合和冻融耐受性的影响
机译:猪皮胶原蛋白抗冻肽对冻土循环循环菌纹理性能和水流性的冷冻保护作用
机译:冷冻储存和冻融循环对冷冻面团流变学和烘烤特性的影响
机译:使用FT-Hatr中红外光谱法研究冻结面团的小麦麸质二次结构构象变化
机译:小麦麸对通过面团发展研究,面团流变和面包微观结构研究的麸质网络形成
机译:添加重要的小麦麸质以增强冷冻面团产品的质量特征
机译:小麦面包和面团的长期冷冻存储-时间,温度和纤维对感官品质,微观结构和水分状态的影响