机译:西兰花叶粉作为一种有吸引力的副产品成分:对面糊行为的影响,无麸质迷你海绵蛋糕的技术性质和感官品质
Polish Acad Sci Inst Anim Reprod & Food Res Dept Chem & Biodynam Food Tuwima St 10 PL-10748 Olsztyn Poland;
Polish Acad Sci Inst Anim Reprod & Food Res Dept Chem & Biodynam Food Tuwima St 10 PL-10748 Olsztyn Poland|CSIC IATA Inst Agrochem & Food Technol Food Sci Dept Calle Catedrat Agustin Escardino Benlloch 7 Valencia 46980 Spain;
CSIC IATA Inst Agrochem & Food Technol Food Sci Dept Calle Catedrat Agustin Escardino Benlloch 7 Valencia 46980 Spain;
Univ Sassari Dept Agr Viale Italia 39 I-07100 Sassari Italy;
Univ Warmia & Mazury Fac Tech Sci Dept Heavy Duty Machines & Res Methodol Oczapowskiego St 11 PL-10719 Olsztyn Poland;
Polish Acad Sci Inst Anim Reprod & Food Res Dept Chem & Phys Properties Food Tuwima St 10 PL-10748 Olsztyn Poland;
Polish Acad Sci Inst Anim Reprod & Food Res Sensory Lab Tuwima St 10 PL-10748 Olsztyn Poland;
Batter behaviour; broccoli; by-product; cake; confectionary product; gluten-free; sensory quality; technological properties;
机译:花椰菜叶粉作为一种有吸引力的副产品成分:对无面筋迷你海绵蛋糕的面糊行为,工艺特性和感官品质的影响
机译:西兰花副产品提高了无麸质迷你海绵蛋糕的营养保健潜力
机译:肥皂提取物对海绵饼的物理和感官特性和海绵饼糊的流变性的影响。
机译:含有乳化剂和不同类型牙龈的无麸质蛋糕击球运动流变性能研究
机译:苹果橙和胡萝卜果渣粉对无麸质面糊流变学和蛋糕性能的影响
机译:无麸质饼干的质量和技术性质,用 pachyrhizus ahipa i>作为一种新型成分