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机译:小麦软粉各性状与曲奇品质的关系分析
Tokyo University of Agriculture 1737 Funako Atsugi Kanagawa 243-0034 Japan;
Western Region Agricultural Research Center National Agriculture and Food Research Organization 6-12-1 Nishifukatsu-cho Fukuyama-shi Hiroshima 721-8514 Japan;
Department of Life and Food Sciences Obihiro University of Agriculture and Veterinary Medicine 2-11 Nishi Inada Obihiro Hokkaido 080-8555 Japan;
The United Graduate School of Agricultural Sciences Iwate University 3-18-8 Ueda Morioka Iwate 020-8550 Japan;
soft wheat flour; cookie quality; sugar snap cookie; damaged starch content; amylose content; protein content; multiple regression analysis;
机译:各种柔软小麦粉特征与饼干质量的关系分析
机译:中国软质小麦粉的理化和流变特性及其与饼干制作质量的关系。
机译:柔软小麦品种的面粉和淀粉特性及其对饼干品质的影响
机译:饼干直径与小麦和柔软麦面粉特征的关系
机译:改进海绵蛋糕的烘烤测试程序,并改善制作海绵蛋糕所需的软质小麦粉的特性。
机译:柔软小麦品种的面粉和淀粉特性及其对饼干质量的影响
机译:小麦和发酵Afzelia Africaana面粉制备的饼干的质量特征