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机译:不同水平的甜菜纤维,羟丙基甲基纤维素和水影响无麸质配方的流变学和制面包性能
Department of Carbohydrate Food Engineering, Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad 21000, Serbia;
Department of Carbohydrate Food Engineering, Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad 21000, Serbia;
Department of Carbohydrate Food Engineering, Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad 21000, Serbia;
Department of Carbohydrate Food Engineering, Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad 21000, Serbia;
Department of Carbohydrate Food Engineering, Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad 21000, Serbia;
Department of Carbohydrate Food Engineering, Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, Novi Sad 21000, Serbia;
Economics Institute, kralja Milana 16, Belgrade 11000, Serbia;
Bread quality; dough rheology; gluten-free bread; hydroxypropylmethylcellulose; sugar beet fibres;
机译:甜菜和苹果纤维与羟丙基甲基纤维素一起作为无麸质配方中的功能成分:流变,技术和感官方面
机译:甜菜和苹果纤维与羟丙基甲基纤维素相结合,作为无麸质配方中的功能性成分:流变,技术和感官方面
机译:可溶性和不溶性纤维的不同微观结构特征对无麸质面团流变学和面包制作的影响
机译:用于治疗甜菜糖废水的构建湿地废水处理系统的性能
机译:营养纤维的影响?ecne甜菜和苹果对无与伦比的蜂蜜的测试和质量的储存参数=甜菜和苹果膳食纤维对电池流变学和麸质面包质量的影响
机译:不同水平的燕麦β-葡聚糖和水对无麸质饼流变学和物理化学表征的影响
机译:甜菜植物中倍性水平的测定:III。二十甜菜育种材料的染色体数量。
机译:拟议的污水限制指南和新的源性能标准的开发文件:糖加工点源类别的甜菜糖部分