机译:转谷氨酰胺酶对燕麦面团流变学和混合力学的影响
State Key Laboratory of Food Science and Technology. School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi.Jiangsu 214122, China;
State Key Laboratory of Food Science and Technology. School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi.Jiangsu 214122, China;
State Key Laboratory of Food Science and Technology. School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi.Jiangsu 214122, China;
State Key Laboratory of Food Science and Technology. School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi.Jiangsu 214122, China;
USDA-ARS, Center for Grain and Animal Health Research. Manhattan. KS 66502, USA;
State Key Laboratory of Food Science and Technology. School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi.Jiangsu 214122, China;
Fujian PANPAN Food Group Co., Ltd.. Jinjiang, Fujian 362261, China;
oat; transglutaminase; thermomechanical properties; rheology;
机译:有和没有木聚糖酶的杏仁饼干的面团流变学,Mixolab混合和营养特性
机译:转谷氨酰胺酶对含必需小麦面筋或蛋清蛋白的燕麦面团流变和面条特性的影响
机译:海藻糖,转谷氨酰胺酶和口香糖对冷冻面团的流变,发酵和烘烤特性的影响
机译:将燕麦面粉包含在法律盐渍干面配方及其对面团和面条特性的影响
机译:转谷氨酰胺酶交联对形成的花生酱基切片产品的质地特性的影响。
机译:酵母羧甲基纤维素酸奶转谷氨酰胺酶和环糊精酶对燕麦面团混合性能的影响
机译:面筋和转谷氨酰胺酶对燕麦面包的微观结构,感官特性和器械质地的影响