机译:羟丙基甲基纤维素(HPMC),黄原胶及其组合对大米,玉米,特夫和荞麦基无麸质面包的面包比容,面包屑硬度和面包屑颗粒特性的影响
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland;
School of Food and Nutritional Sciences, University College Cork, Cork, Ireland,National University of Ireland, University College Cork, School of Food and Nutritional Science, Room 318, College Road, Cork, Ireland;
area of cells; wall thickness; hydrocolloids; response surface methodology;
机译:添加奶粉和米粉对面包和面包屑特性的影响,以及对在改良气氛中存储的无麸质面包的货架期(中期和长期)的影响
机译:酶和乳化剂对米面包的面包体积和面包屑硬度的影响。
机译:中度直链淀粉可提高米粉无麸质面包的面包屑硬度
机译:面包量和面包屑研究:小麦和面粉特性以及淀粉颗粒大小的影响。
机译:基于挤压藜麦面粉和乳酸的无麸质面包的体积,固体和碎屑特征