机译:基于甜薯粉的熟干面条的质构特征和感官评价
State Key Laboratory of Crop Biology, Agricultural College, Shandong Agricultural University, Taian City, Shandong Province, P. R, China;
Sub-Center of Cereal Quality Control and Test (Taian), Ministry of Agriculture of People's Republic of China, Taian City, Shandong Province, P. R, China;
State Key Laboratory of Crop Biology, Agricultural College, Shandong Agricultural University, Taian City, Shandong Province, P. R, China;
State Key Laboratory of Crop Biology, Agricultural College, Shandong Agricultural University, Taian City, 271018, Shandong Province, P. R. China Sub-Center of Cereal Quality Control and Test (Taian), Ministry of Agriculture of People's Republic of China, Taian City, Shandong Province, P. R, China;
dry chinese noodle; wheat-sweet potato flour blend; textural analysis; sensory evaluation;
机译:小麦-甜马铃薯复合粉制干面条的质地特征和感官评价
机译:马铃薯淀粉特性对小麦粉和马铃薯淀粉混合物制成的韩式冷面质地的影响
机译:退火及去除水溶性米粉水溶性分数对煮米粉纹理的影响
机译:白色甘薯(Ipomoea Batatas L.),米(Oryza Sativa L.)的化学和感官特征,Tapioca(Manihot Esculenta)面粉的调味料粉
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:小麦-山药复合粉面条的微观结构质地感官特性和品质
机译:基于小麦 - 甘薯复合面粉的烹饪干中国面条的纹理特征及感官评价