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机译:用不同尺寸和麸质从马铃薯淀粉重构的面团的流变行为和物理化学变化
Chinese Acad Agr Sci Inst Food Sci & Technol Minist Agr & Rural Affairs Key Lab Agroprod Proc Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci & Technol Minist Agr & Rural Affairs Key Lab Agroprod Proc Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci & Technol Minist Agr & Rural Affairs Key Lab Agroprod Proc Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci & Technol Minist Agr & Rural Affairs Key Lab Agroprod Proc Beijing 100193 Peoples R China;
Chinese Acad Agr Sci Inst Food Sci & Technol Minist Agr & Rural Affairs Key Lab Agroprod Proc Beijing 100193 Peoples R China;
Starch fractionation; Potato starch; Model dough; Rheological properties;
机译:由小麦面筋和淀粉重构的面团的流变行为。
机译:酸化和蛋白质强化对小麦,玉米,马铃薯和木薯淀粉的流变和热性能的影响
机译:浓缩乳清蛋白和马铃薯淀粉对印度菱角粉基无麸质曲奇面团流变性能和烘烤性能的影响
机译:不同多糖对麸质面团流变行为和热性质的影响
机译:面筋和淀粉-面筋界面与硬质团团面团的粘弹性有关。
机译:小麦面筋和淀粉重构面团的流变行为
机译:塔拉胶和黄原胶对淀粉类无麸质面团和面包流变和造纹性能的影响