机译:酸奶生产条件下变性淀粉的理化性质及其与酸奶性质的关系
BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China;
BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China;
BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China;
COFCO Corp, COFCO Nutr & Hlth Res Inst, Beijing 102209, Peoples R China;
Univ Queensland, Sch Agr & Food Sci, Brisbane, Qld 4072, Australia;
BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China;
Starch; Cross linking; Acetylation; Viscosity; Yogurt; Microstructure;
机译:具有增加的蛋白质含量和经过物理修饰的淀粉的酸奶:与增强容量有关的流变,结构,口服消化和感官特性
机译:改性蜡质玉米淀粉和明胶作为脂肪替代品的低脂浓缩风味酸奶的质地和感官特性
机译:改性小麦淀粉作为脂肪替代品生产的低脂酸奶的理化,质构和感官特性
机译:优化酸性羟基丙基Pueraria Lobata淀粉的羟基乙基化条件及性质
机译:改变胶凝条件对酸奶物理性能的影响。
机译:抗性淀粉和老化条件对冷冻大豆酸奶理化性质的影响
机译:长链菊粉和改性淀粉对Doogh(伊朗酸奶饮料)的理化和流变特性的影响