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机译:高温压力烹饪对冷轧和烫伤豆浆的影响:物理化学性质,体外消化和感官质量
Beijing Agr Univ Beijing Lab Food Qual & Safety Beijing 102206 Peoples R China|Beijing Agr Univ Key Lab Agr Product Detect & Control Spoilage Org Beijing 102206 Peoples R China|Beijing Agr Univ Food Sci & Engn Coll Beijing 102206 Peoples R China;
Beijing Agr Univ Beijing Lab Food Qual & Safety Beijing 102206 Peoples R China|Beijing Agr Univ Key Lab Agr Product Detect & Control Spoilage Org Beijing 102206 Peoples R China|Beijing Agr Univ Food Sci & Engn Coll Beijing 102206 Peoples R China;
Beijing Agr Univ Beijing Lab Food Qual & Safety Beijing 102206 Peoples R China|Beijing Agr Univ Key Lab Agr Product Detect & Control Spoilage Org Beijing 102206 Peoples R China|Beijing Agr Univ Food Sci & Engn Coll Beijing 102206 Peoples R China;
Beijing Agr Univ Beijing Lab Food Qual & Safety Beijing 102206 Peoples R China|Beijing Agr Univ Key Lab Agr Product Detect & Control Spoilage Org Beijing 102206 Peoples R China|Beijing Agr Univ Food Sci & Engn Coll Beijing 102206 Peoples R China;
Beijing Agr Univ Beijing Lab Food Qual & Safety Beijing 102206 Peoples R China|Beijing Agr Univ Key Lab Agr Product Detect & Control Spoilage Org Beijing 102206 Peoples R China|Beijing Agr Univ Food Sci & Engn Coll Beijing 102206 Peoples R China;
China Agr Univ Coll Food Sci & Nutrit Engn Beijing 100083 Peoples R China;
High-temperature pressure cooking; Blanched soymilk; Cold-grind soymilk; Digestibility; Protein spatial structure; Aggregation;
机译:高温高压蒸煮和传统蒸煮对豆浆的影响:蛋白质颗粒形成和感官品质
机译:体外淀粉消化率,烹饪品质,无麸质预聚米面的流变和感官特性,富含发芽的鹰嘴豆粉
机译:高温高压蒸煮制豆浆凝结对豆腐产量和质地特性的影响
机译:挤压蒸煮对低价值水蛋白体外消化率的影响
机译:加工,储存温度和储存时间对密歇根州蒙莫朗西樱桃浓缩汁理化,感官品质和抗氧化性能的影响。
机译:不同烹饪方法对st鱼牛排感官品质评估和体外消化率的影响
机译:淀粉的性质和烹饪品质。部分5.淀粉制备方法的影响来自绿豆和蚕豆的疗效,以及面条对哈柳制片虫的物理化学性质的制备方法。