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机译:嗜热链球菌GtfB酶对面团流变性,面包品质和淀粉消化率的影响
Changchun Univ, Key Lab Agroprod Proc Technol Jilin Prov Univ, Educ Dept, Jilin Prov Govt, Changchun 130022, Jilin, Peoples R China|Changchun Univ, Res & Dev Ctr Biomed Engn Jilin Prov Univ, Educ Dept, Jilin Prov Govt, Changchun 130022, Jilin, Peoples R China;
Changchun Univ, Key Lab Agroprod Proc Technol Jilin Prov Univ, Educ Dept, Jilin Prov Govt, Changchun 130022, Jilin, Peoples R China;
Changchun Univ, Key Lab Agroprod Proc Technol Jilin Prov Univ, Educ Dept, Jilin Prov Govt, Changchun 130022, Jilin, Peoples R China;
Changchun Univ, Key Lab Agroprod Proc Technol Jilin Prov Univ, Educ Dept, Jilin Prov Govt, Changchun 130022, Jilin, Peoples R China;
Gachon Univ, Coll BioNano Technol, Dept Food Sci & Biotechnol, Seongnam 13120, South Korea;
Hallym Univ, Dept Food Sci & Nutr, Chunchon 24252, South Korea;
Hefei Univ Technol, Sch Food & Biol Engn, Hefei 230601, Anhui, Peoples R China;
Changchun Univ, Key Lab Agroprod Proc Technol Jilin Prov Univ, Educ Dept, Jilin Prov Govt, Changchun 130022, Jilin, Peoples R China|Changchun Univ, Res & Dev Ctr Biomed Engn Jilin Prov Univ, Educ Dept, Jilin Prov Govt, Changchun 130022, Jilin, Peoples R China;
Changchun Univ, Key Lab Agroprod Proc Technol Jilin Prov Univ, Educ Dept, Jilin Prov Govt, Changchun 130022, Jilin, Peoples R China|Changchun Univ, Res & Dev Ctr Biomed Engn Jilin Prov Univ, Educ Dept, Jilin Prov Govt, Changchun 130022, Jilin, Peoples R China;
Wheat dough; Bread; Amylase; Starch; Digestibility; Retrogradation;
机译:嗜热链球菌GTFB酶对面团流变,面包质量和淀粉消化率的影响
机译:小麦粉替代与马铃薯浆对面团流变学的影响,馒头质量及体外淀粉消化率
机译:小麦淀粉具有通过从链球菌的GTFB酶4,6-α-葡聚糖转移酶的改变产生的低逆转性质
机译:各种酶对面团特性和面包素质的影响
机译:面团调节剂对中级小麦流变和面包质量的影响
机译:某些酶对面团流变学和小麦粉制面包品质特性的影响
机译:b-葡聚糖分子量对米粉面团流变性,面包品质参数和体外淀粉消化率的影响