机译:中度脱水引起的半干面条的质量特征,结构变化和贮存稳定性了解半干面条的质量变化
Qingdao Agr Univ, Sch Food Sci & Engn, Qingdao 266109, Shandong, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China;
Qingdao Agr Univ, Sch Food Sci & Engn, Qingdao 266109, Shandong, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China;
Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China;
Semi-dried noodle; Dehydration temperature; Quality; Storage stability; Structure;
机译:过热蒸汽处理对全小麦粉质量特性的影响及半干燥全麦面条的储存稳定性
机译:臭氧水溶液对半干荞麦面微生物,品质和物理化学特性的影响
机译:青科大麦鲜面条贮藏过程中的微生物,生物活性物质,质量特征和结构变化
机译:延长半干面条的保质期
机译:中国湿面条:配方的优化,面条质量的评估;以及化学成分对面条粉(响应面)功能特性的影响。
机译:含有异麦托罗司素的小麦面条的质量评估储存稳定性和感官特征
机译:机械衰减鸡肉(MDCM)和胶原蛋白对半干鸡肉质量特性的影响
机译:牛肉味脱水面条蔬菜汤的贮藏稳定性