机译:添加高粱粉对硬质小麦粉耐性淀粉含量,酚性和抗氧化能力的影响
School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia,Department of Human Nutrition, KPK Agricultural University, Peshawar, Khyber Pakhtunkhwa 25120, Pakistan;
School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia;
Food Science and Technology Program, School of Public Health, Curtin Health Innovation Research Institute, Curtin University, Perth, Western Australia 6845, Australia;
School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia;
Sorghum; Phenolic compounds; Resistant starch; Antioxidant capacity; Pasta; Wheat;
机译:添加高粱粉对硬质小麦面食体外淀粉消化率,烹饪质量和消费者接受度的影响
机译:加工和蒸煮对富含小麦去皮成分的硬质硬质意大利面酚酸和抗氧化能力的影响
机译:无麸质面食:添加绿色车前草粉和淀粉改性对功能特性和抗性淀粉含量的影响
机译:硬质小麦麸皮酚提取物的制备及其在富含酚的新鲜面食生产中的应用
机译:全小麦粉碾磨与杜伦族基因型和特质对全麦面食质量的影响
机译:辣木叶片粉的添加对硬质小麦新鲜面食中酚类生物利用度和离体淀粉消化率的影响
机译:高粱面粉添加对杜兰麦面食的抗性淀粉含量,酚醛曲线和抗氧化能力