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机译:硬质小麦粉加豌豆粉的化学成分,感官和烹饪品质评估
Department of Agriculture, Food and Environment Science, University of Foggia, via Napoli, 25, 71122 Foggia, Italy;
Department of Agriculture, Food and Environment Science, University of Foggia, via Napoli, 25, 71122 Foggia, Italy;
Department of Agriculture, Food and Environment Science, University of Foggia, via Napoli, 25, 71122 Foggia, Italy;
Department of Agriculture, Food and Environment Science, University of Foggia, via Napoli, 25, 71122 Foggia, Italy;
Department of Economics, University of Foggia, via Romolo Caggese, 1, 71122 Foggia, Italy;
Department of Agriculture, Food and Environment Science, University of Foggia, via Napoli, 25, 71122 Foggia, Italy;
Chemical composition; legumes; semolina; sensory analysis;
机译:基于富含燕麦粉的软质小麦粉的“意大利面条”的烹饪品质表征
机译:用于面食配方的硬质小麦/未成熟全香蕉粉混合物的化学,淀粉消化率和感官特性
机译:原料对硬质小麦意大利面条烹饪品质和营养成分的影响
机译:麸质及其组件在影响杜兰麦面团特性和意大利面料时的作用
机译:辅以木薯粉和木豆粉的烘焙小麦产品的理化特性和烘焙品质。
机译:优质木薯粉部分替代小麦粉对面包化学成分抗氧化活性感官品质和微生物品质的影响
机译:杜兰姆小麦的化学,淀粉消化率和感官特征/未成熟的整个香蕉面粉混合物用于意粉配方