机译:苦荞粉增强面条干面的烹饪品质,质地和抗氧化性能
Acad State Adm Grain, Beijing 100037, Peoples R China;
Acad State Adm Grain, Beijing 100037, Peoples R China;
Acad State Adm Grain, Beijing 100037, Peoples R China;
Acad State Adm Grain, Beijing 100037, Peoples R China;
Acad State Adm Grain, Beijing 100037, Peoples R China;
Beijing Adv Innovat Ctr Food Nutr & Human Hlth BT, Beijing 100048, Peoples R China;
Acad State Adm Grain, Beijing 100037, Peoples R China;
Acad State Adm Grain, Beijing 100037, Peoples R China;
Acad State Adm Grain, Beijing 100037, Peoples R China;
Acad State Adm Grain, Beijing 100037, Peoples R China;
Tartary Buckwheat dried noodles; Cooking quality; Texture properties; Flavonoid; Antioxidant properties;
机译:面团的热机械性能和由小麦粉制成的面条的品质,并辅以不同等级的苦荞面粉(Fagopyrum tataricum Gaertn。)。
机译:通过纹理分析评价含有高季后荞麦粉含量的面团的加工质量
机译:PREGELATINATION方法对季后粉粉和面条质量的物理化学,功能性和结构性能
机译:来自不同季后荞麦品种的面粉和船体提取物的组成和抗氧化能力
机译:中国湿面条:配方的优化,面条质量的评估;以及化学成分对面条粉(响应面)功能特性的影响。
机译:水热处理可增强苦荞粉提取物中芦丁的抗氧化活性和肠道吸收
机译:绿茶含量对挤压烹饪造成蔬菜蛋白质质量和抗氧化特性的影响