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机译:微囊化葡萄糖氧化酶对小麦粉面团特性和Chinese头品质的影响
Experimental Center for Medical Research, Weifang Medical University, Weifang 261053, China;
School of Public Health and Management, Weifang Medical University, Weifang 261053, China;
School of Public Health and Management, Weifang Medical University, Weifang 261053, China;
School of Public Health and Management, Weifang Medical University, Weifang 261053, China;
School of Public Health and Management, Weifang Medical University, Weifang 261053, China,Collaborative Innovation Center of Prediction and Governance of Major Social Risks in Shandong, Weifang Medical University, Weifang 261053, China;
Dynamic rheological properties; farinograms and extensograms properties; microscopic structure; wet gluten;
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:使用化学计量工具估算在小麦粉中添加酵母,葡萄糖氧化酶,大豆或蚕豆粉对生化面包面团特性的影响
机译:使用化学计量工具估算在小麦粉中添加酵母,葡萄糖氧化酶,大豆或蚕豆粉对生化面包面团特性的影响
机译:绿茶提取物对馒头面团大变形流变特性的影响及馒头的一些优质属性
机译:面粉蛋白,面团流变特性和面粉提取率对北方式Chinese头制作的影响。
机译:通过混合设计方法优化米曲霉S2α-淀粉酶抗坏血酸和葡萄糖氧化酶的组合以改善法式和复合式乌克兰小麦面团的特性和面包品质
机译:挤压玉米粉对小麦基复合面团流变性能的影响及面包质量