机译:辅酶处理的紫薯粉面包的质地和结构
Iwate Univ, United Grad Sch Agr Sci, Morioka, Iwate 0208550, Japan|Univ Philippines Los Banos, Coll Agr, Food Sci Cluster, Coll, Laguna 4031, Philippines;
Obihiro Univ Agr & Vet Med, Dept Food Sci, Obihiro, Hokkaido 0808555, Japan;
Obihiro Univ Agr & Vet Med, Dept Food Sci, Obihiro, Hokkaido 0808555, Japan;
Obihiro Univ Agr & Vet Med, Dept Food Sci, Obihiro, Hokkaido 0808555, Japan;
Obihiro Univ Agr & Vet Med, Dept Food Sci, Obihiro, Hokkaido 0808555, Japan;
Obihiro Univ Agr & Vet Med, Dept Food Sci, Obihiro, Hokkaido 0808555, Japan;
Obihiro Univ Agr & Vet Med, Dept Food Sci, Obihiro, Hokkaido 0808555, Japan;
Obihiro Univ Agr & Vet Med, Dept Food Sci, Obihiro, Hokkaido 0808555, Japan;
Obihiro Univ Agr & Vet Med, Dept Food Sci, Obihiro, Hokkaido 0808555, Japan;
purple sweet potato; bread texture; bread structure; alpha-amylase; hemicellulase;
机译:紫色地瓜粉替代和酶处理对面包制作质量的影响
机译:紫肉番薯粉(Ipomoera batatas cultavar Ayamurasaki)粉的添加对熟猪肉香肠存储期间的颜色和质地特性以及感官特性的影响。
机译:辅以各种量的紫色地瓜粉的新鲜面食的面条品质
机译:紫色甘薯补充剂的同步酸奶冷冻干燥的特点(蔗糖浓度为冷冻保护剂的研究)
机译:来自紫色肉质甜土豆(PFSP)的三孔素微波辅助提取(MAE)
机译:紫肉番薯粉对贮藏过程中猪肉香肠的色泽质地和感官特性的影响
机译:紫肉甘薯(品种ayamurasaki)粉添加对熟猪肉香肠贮藏期间颜色,质地特性及感官特性的影响