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机译:考虑总成分比的小麦粉面团中麸质和淀粉的荧光指纹成像
Research Fellow of Japan Society for the Promotion of Science,Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan;
Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization,2-l-12 Kan-nondai,Tsukuba, Ibaraki 305-8642, Japan;
Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization,2-l-12 Kan-nondai,Tsukuba, Ibaraki 305-8642, Japan;
Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization,2-l-12 Kan-nondai,Tsukuba, Ibaraki 305-8642, Japan;
Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization,2-l-12 Kan-nondai,Tsukuba, Ibaraki 305-8642, Japan;
Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization,2-l-12 Kan-nondai,Tsukuba, Ibaraki 305-8642, Japan;
Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan;
Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan,Food Engineering Division, National Food Research Institute, National Agriculture and Food Research Organization,2-l-12 Kan-nondai,Tsukuba, Ibaraki 305-8642, Japan;
excitation-emission matrix; imaging; autofluorescence; cosine similarity;
机译:通过荧光指纹成像对不同混合阶段面团中面筋,淀粉和气泡的分布进行定量。
机译:荧光指纹图谱显示面团中面筋和淀粉的分布
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:优化条件下小麦粉面团中组合物的变性转变温度特性和面筋与面团的分离。
机译:小麦淀粉颗粒的化学和物理性质对小麦粉面团流变性质的影响。
机译:利用小麦碎薄饼中的碎米粉:面团流变学淀粉消化率血糖指数和回生行为的评估
机译:通过荧光指纹成像可视化面包面团中多种成分的分布