...
机译:新见解淀粉衍生物对冻结引起的面团质量恶化作用的新见解
Jiangnan Univ Sch Food Sci & Technol Wuxi 214122 Peoples R China;
Jiangnan Univ Sch Food Sci & Technol Wuxi 214122 Peoples R China|Jiangnan Univ Collaborat Innovat Ctr Food Safety & Qual Control Wuxi 214122 Peoples R China;
Jiangnan Univ Sch Food Sci & Technol Wuxi 214122 Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Peoples R China|Jiangnan Univ Sch Food Sci & Technol Wuxi 214122 Peoples R China|Jiangnan Univ Collaborat Innovat Ctr Food Safety & Qual Control Wuxi 214122 Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Peoples R China|Jiangnan Univ Sch Food Sci & Technol Wuxi 214122 Peoples R China|Jiangnan Univ Collaborat Innovat Ctr Food Safety & Qual Control Wuxi 214122 Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Peoples R China|Jiangnan Univ Sch Food Sci & Technol Wuxi 214122 Peoples R China|Jiangnan Univ Collaborat Innovat Ctr Food Safety & Qual Control Wuxi 214122 Peoples R China;
Jiangnan Univ State Key Lab Food Sci & Technol Wuxi 214122 Peoples R China|Jiangnan Univ Sch Food Sci & Technol Wuxi 214122 Peoples R China|Jiangnan Univ Collaborat Innovat Ctr Food Safety & Qual Control Wuxi 214122 Peoples R China;
Starch derivatives; Short-clustered maltodextrin; Frozen dough; Steamed bread; Alternative improvers;
机译:短簇麦芽糖糊精对冷冻面团质量恶化的缓解作用:与海藻糖和瓜尔胶相比
机译:冷冻面团质量恶化和淀粉改善的最新进展
机译:施用适量的氮可缓解鲜蜡质玉米在粉化后热胁迫下的产量损失和谷物品质下降
机译:冻干甘蔗工厂指标的新认识
机译:超声研究空隙对面包面团机械性能的影响以及气室在确定冻干面包屑的细胞结构中的作用。
机译:工业面包酵母菌株的耐冻二倍体衍生物的分离表征及其在冷冻面团中的应用
机译:在Foehn引起的干风作用下,通过渗透调节同时减少淀粉的生物合成,导致稻米环形成而导致稻米品质下降