机译:冷挤压工艺对强化玉米挤出物中硫胺素和核黄素含量的影响
Ministry of Agriculture, Ankara, Turkey;
Kongju National University, Dept. of Food Science & Technology, Yesan, Chungnam 340-802, South Korea;
Hacettepe University, Department of Food Engineering, 06800 Beytepe, Ankara, Turkey;
Abant Izzet Baysal University, Department of Food Engineering, 14280 Coelkoey, Bolu, Turkey;
Hacettepe University, Department of Food Engineering, 06800 Beytepe, Ankara, Turkey;
Kongju National University, Dept. of Food Science & Technology, Yesan, Chungnam 340-802, South Korea;
Hacettepe University, Faculty of Engineering,Department of Food Engineering, 06532 Beytepe Campus, Ankara, Turkey;
thiamine; riboflavin; HPLC; extrusion cooking; cold extrusion;
机译:挤压加工对各种山药(Dioscorea sp。)强化的玉米挤压物的抗氧化活性的影响。
机译:挤压工艺参数对氮盐化蓝玉米膨化物花青素含量和理化性质的影响。
机译:在炒挤出物中使用玉米粉和聚籽糊精制造:聚待饲料含量在混合和挤出温度上对产品质量的影响
机译:玉米基南瓜粉挤出物工艺变量的优化
机译:高效液相色谱法(HPLC)同时测定强化谷类产品中的吡OX醇,核黄素和硫胺素。
机译:饲料组成含水量和挤出温度对山药米类休闲食品挤出特性的影响
机译:挤出变量对玉米果皮挤出物性能,扭矩和水分损失的影响
机译:贮藏时间和温度对强化水果蛋白营养成分的影响