机译:脱脂玉米胚芽对小麦面粉功能和质构特性的影响
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA;
National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan;
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA;
Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, USA Department of Biosystems & Agricultural Engineering, Michigan State University, East Lansing, MI, USA;
National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan;
defatted-maize-germ flour; functional properties; texture; dough;
机译:添加脱脂玉米胚芽粉对小麦面包物理和感官品质的影响。
机译:添加小麦胚芽粉对小麦粉,面团和Chinese头性能的影响
机译:脱脂秋葵种子粉对植物粉(Musa paradisiacal Linn)面粉化学组成,功能性质和锌生物有效性的影响
机译:预发芽全小麦粉和面包的功能和纹理性质
机译:与发酵和添加乳化剂有关的木薯(Manihot esculenta,Crantz)面粉糊的质地变化。
机译:脱脂芒果籽粉的添加对小麦粉流变特性和曲奇制作品质的影响
机译:不同烘烤助剂对小麦粉和脱脂玉米胚芽粉制面包品质的影响小麦粉和脱脂玉米胚芽复合粉制面包品质的影响