机译:小麦麸皮微米的影响对面团特性和面包质量:第一部分 - 麸皮函数和面团特性
Natl Univ Singapore Dept Food Sci & Technol Sci Dr 2 Singapore 117542 Singapore|Natl Univ Singapore Suzhou Res Inst 377 Linquan St Suzhou Ind Pk Suzhou 215123 Jiangsu Peoples R China;
Natl Univ Singapore Dept Food Sci & Technol Sci Dr 2 Singapore 117542 Singapore|Natl Univ Singapore Suzhou Res Inst 377 Linquan St Suzhou Ind Pk Suzhou 215123 Jiangsu Peoples R China;
Natl Univ Singapore Dept Food Sci & Technol Sci Dr 2 Singapore 117542 Singapore|Natl Univ Singapore Suzhou Res Inst 377 Linquan St Suzhou Ind Pk Suzhou 215123 Jiangsu Peoples R China;
Natl Univ Singapore Dept Food Sci & Technol Sci Dr 2 Singapore 117542 Singapore|Natl Univ Singapore Suzhou Res Inst 377 Linquan St Suzhou Ind Pk Suzhou 215123 Jiangsu Peoples R China;
COFCO Nutr & Hlth Res Inst Beijing Engn Lab Geriatr Nutr & Foods 4 Rd Future Sci & Technol Pk South Beijing 102209 Peoples R China;
COFCO Nutr & Hlth Res Inst Beijing Engn Lab Geriatr Nutr & Foods 4 Rd Future Sci & Technol Pk South Beijing 102209 Peoples R China;
COFCO Nutr & Hlth Res Inst Beijing Engn Lab Geriatr Nutr & Foods 4 Rd Future Sci & Technol Pk South Beijing 102209 Peoples R China;
Natl Univ Singapore Dept Food Sci & Technol Sci Dr 2 Singapore 117542 Singapore|Natl Univ Singapore Suzhou Res Inst 377 Linquan St Suzhou Ind Pk Suzhou 215123 Jiangsu Peoples R China;
Wheat bran; Micronization; Dietary fibre; Antioxidant; Dough properties;
机译:小麦麸皮纤维对发酵过程中面团流变特性的影响
机译:改善燕麦麸皮面包的面团流变性能和质量的生物加工工艺
机译:烘烤和碾磨程度对小麦麸皮水合特性的影响对面包制作中面团最佳发酵的影响
机译:小麦麸皮对小麦面团流变学和后续面包纹理的影响
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:麦麸掺入对南非谷物油炸面团物理和感官特性的影响
机译:小麦麸皮中可溶性膳食纤维级分及其与小麦麸质的相互作用对面团特性产生影响