机译:无麸质面食:添加绿色车前草粉和淀粉改性对功能特性和抗性淀粉含量的影响
Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, Vienna A-1190, Austria,Division of Food Science and Technology, Faculty of Home Economics Technology, Rajamangala University of Technology Krungthep, 149 Chareonkrung Road, Yannawa, Sathon, Bangkok 10120, Thailand;
Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, Vienna A-1190, Austria;
Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, Vienna A-1190, Austria;
Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, Vienna A-1190, Austria;
Gluten-free pasta; green plantain flour; pregelatinised flour; resistant starch;
机译:在无麸质面包中添加绿色车前草粉对功能性面包性能和抗性淀粉含量的影响
机译:用鹰嘴豆,未成熟的车前草和玉米粉制成的无麸质意大利面:功能和化学特性以及淀粉的消化率
机译:添加高粱粉对硬质小麦粉耐性淀粉含量,酚性和抗氧化能力的影响
机译:挤出条件对小麦粉和木薯淀粉面食品质的影响
机译:无麸质荞麦面包配方的烘烤性能和抗淀粉含量。
机译:板栗粉中新型无麸质意大利面中酚类化合物的含量和抗氧化活性
机译:高粱面粉添加对杜兰麦面食的抗性淀粉含量,酚醛曲线和抗氧化能力