机译:硬脂酸钙硬脂酸钙对膨化小麦面筋理化特性的影响
Hefei Univ Technol, Sch Food Sci & Engn, Hefei 230009, Peoples R China;
Hefei Univ Technol, Sch Food Sci & Engn, Hefei 230009, Peoples R China;
Hefei Univ Technol, Sch Food Sci & Engn, Hefei 230009, Peoples R China|Hefei Univ Technol, Key Lab Agr Prod Proc Anhui Prov, Hefei 230009, Peoples R China;
Hefei Univ Technol, Sch Food Sci & Engn, Hefei 230009, Peoples R China|Hefei Univ Technol, Key Lab Agr Prod Proc Anhui Prov, Hefei 230009, Peoples R China;
Hefei Univ Technol, Sch Food Sci & Engn, Hefei 230009, Peoples R China|Hefei Univ Technol, Key Lab Agr Prod Proc Anhui Prov, Hefei 230009, Peoples R China;
Hefei Univ Technol, Sch Food Sci & Engn, Hefei 230009, Peoples R China|Hefei Univ Technol, Key Lab Agr Prod Proc Anhui Prov, Hefei 230009, Peoples R China;
Hefei Univ Technol, Sch Food Sci & Engn, Hefei 230009, Peoples R China|Hefei Univ Technol, Key Lab Agr Prod Proc Anhui Prov, Hefei 230009, Peoples R China;
Hefei Univ Technol, Sch Food Sci & Engn, Hefei 230009, Peoples R China|Hefei Univ Technol, Key Lab Agr Prod Proc Anhui Prov, Hefei 230009, Peoples R China;
wheat gluten; calcium stearyl lactylate; extrusion; physicochemical properties; structure;
机译:优化tooke /小麦复合面包中的粗面粉,重要面筋和吸水率:粗面粉和重要面筋对小麦粉理化和面团流变性质的影响(第一部分)
机译:小麦粉的理化特性,小麦蛋白质组成与煮熟的中国白咸面的质地特性之间的关系。
机译:单宁酸通过影响小麦面筋蛋白的理化和结构特性来改善面团混合特性
机译:黄原胶对无麸质面包和面包理化性质的影响
机译:发酵产品对白面包和盐替代品的风味,小麦面筋的粘弹性和面团发酵特性的评估
机译:荞麦和发酵荞麦对猪肉饼理化特性的影响
机译:了解组织化的机理,以及小麦面筋和组织化植物蛋白的性质之间的关系