机译:烤好的面包的储存会影响完全烤制的最终产品的保质期:〜1H NMR研究
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;
Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;
Time domain proton nuclear magnetic; resonance; Proton mobility; Amylopectin retrogradation; Gluten hydration; Water diffusion; Bread firming; Partial baking;
机译:由含特殊淀粉的小麦面粉制得的面包在烘烤和冷却过程中的直链淀粉和支链淀粉功能:时域受控的1H NMR研究
机译:烧成含有不同寻常淀粉的小麦面粉的烘烤和冷却面包中的淀粉和冷却剂:温度控制的时域〜1H NMR研究
机译:〜1H NMR指纹仪的潜力和模型系统方法,在储存过程中研究搁板稳定橙汁中的非酶促褐变
机译:基于经验模型和活化能的定向聚丙烯薄膜水蒸气透过率预测木薯粉包装烘焙产品的保质期
机译:研究烘烤条件对半烘烤面包特性的影响。
机译:大麦面团和真空冷却对部分烤制面包保质期的影响
机译:在各种储存条件下从斑点蛇头(Channa punctatus)盐味和无盐烟雾产品的质量方面和保质期的比较研究