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机译:从小麦酸面团到无麸质面团:生产无麸质面包的非常规方法
Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, via Giovanni Celoria 2, Milan 20133, Italy;
Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, via Giovanni Celoria 2, Milan 20133, Italy;
Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, via Giovanni Celoria 2, Milan 20133, Italy;
Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, via Giovanni Celoria 2, Milan 20133, Italy;
Molino Quaglia S.p.A., 6, Via Roma, Vighizzolo D'Este 35040, Italy;
Department of Food, Environmental and Nutritional Sciences, Universita degli Studi di Milano, via Giovanni Celoria 2, Milan 20133, Italy;
Bread staling; dough leavening; gluten-free bread; gluten-free sourdough; rheofermentometer;
机译:压缩酵母和I型无麸质面包酵母的无麸质口味
机译:乳酸菌对无麸质面团,面糊的特性以及无麸质面包的品质和超微结构的影响。
机译:与商品无麸质产品相比,用酸面团生物技术对硬质小麦硬粒小麦制成的无麸质面包进行表征
机译:非巴氏杀菌工艺的发展及其在麦麸发酵中的应用
机译:小麦酸面团中乳酸菌的代谢和面包品质。
机译:不含麸质的大麻酸面包中挥发性有机化合物(VOC)的转移:一种代谢组学方法
机译:用Weissella cibaria和植物乳杆菌发酵的面团的基础研究:对无麸质面包的烘烤特性,感官特征和体外淀粉消化率的影响