机译:水分和水分迁移率对仿奶酪微波膨胀的影响
UCD School of Agriculture, Food Science and Veterinary Medicine, UCD Dublin, Belfield, Dublin 4, Ireland;
UCD School of Agriculture, Food Science and Veterinary Medicine, UCD Dublin, Belfield, Dublin 4, Ireland;
UCD School of Agriculture, Food Science and Veterinary Medicine, UCD Dublin, Belfield, Dublin 4, Ireland;
UCD School of Agriculture, Food Science and Veterinary Medicine, UCD Dublin, Belfield, Dublin 4, Ireland;
UCD School of Agriculture, Food Science and Veterinary Medicine, UCD Dublin, Belfield, Dublin 4, Ireland;
imitation cheese; moisture content; water mobility; microwave expansion; crispy;
机译:冷藏对含抗性淀粉的仿奶酪的水分迁移率和微波膨胀的影响
机译:仿制奶酪中包含淀粉:它对水流动性和奶酪功能的影响
机译:增加仿奶酪的水分含量:对质地,流变性和微结构的影响。
机译:热,介电性能和水分含量对微波膨胀仿奶酪的影响
机译:蛋白质浓度和均匀化对水分含量,凝乳产率,乳酪模型奶酪的影响,用奶油重组的微型脱脂乳制成的模型奶酪
机译:近红外高光谱化学成像技术在低水分系统中监测水分和水分活度的研究
机译:商品瓷砖的水分膨胀和吸水性与化学成分和玻璃相估算量的关系分析商品瓷砖的水分膨胀和吸水性与化学成分和估算的玻璃相含量的关系
机译:电和微波分批水分仪测定混凝土生产用细骨料含水量的性能