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机译:粘性膳食纤维对无麸质米粉面团粘弹性行为的影响:基本和经验神学方法
Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid,Av. Madrid, 44, 34004 Palencia, Spain;
Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid,Av. Madrid, 44, 34004 Palencia, Spain;
Cereal Croup, Food Science Department, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Avenida Catedratico Agustin Escardino 7,Paterna 46980, Valencia, Spain;
Cereal Croup, Food Science Department, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Avenida Catedratico Agustin Escardino 7,Paterna 46980, Valencia, Spain;
gluten-free; hydroxypropylmethylcellulose; β-glucan; dough rheology;
机译:健康的粘性膳食纤维对无麸质大米配方面包性能的意义
机译:使用蛋白质和淀粉的生物物理表征稻田谷谷面团粘弹性的粘弹性行为研究:A FT-IR研究
机译:酸化对富含外源蛋白的无麸质大米淀粉基面团基质面团黏弹性的影响
机译:什么价格流动性?流动性对资产价格影响的理论方法和实证研究
机译:利用蛋白质和淀粉的生物物理特性研究稻田豆无麸质面团的粘弹性行为:FT-IR研究
机译:健康的粘性膳食纤维对无麸质大米配方面包性能的意义