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机译:使用不同含量和粒径的胡萝卜渣粉来提高无麸质海绵蛋糕的质量
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran,ARC Industrial Transformation Training Centre for Functional Grains and Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia;
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran;
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran;
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran,ARC Industrial Transformation Training Centre for Functional Grains and Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia,School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia;
By-product; carrot pomace; fibre content; gluten-free cake;
机译:胡萝卜渣粉和果胶与黄原胶的混合物对无麸质面糊和蛋糕品质的影响
机译:Apple,Orange和胡萝卜Pomace粉末对无麸质面糊流变学和蛋糕特性的影响
机译:梨果渣的粒径对浓缩层和海绵饼品质的影响
机译:美国软质小麦粉的氯化处理对日式海绵蛋糕品质的影响
机译:改进海绵蛋糕的烘烤测试程序,并改善制作海绵蛋糕所需的软质小麦粉的特性。
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:梨渣粒径对富含层和海绵蛋糕的质量的影响