机译:模拟温度对小豆(Vigna angularis)水化动力学的影响
Technical School of Campinas (COTUCA). University of Campinas (UNICAMP), Campinas, SP, Brazil;
Technical School of Campinas (COTUCA). University of Campinas (UNICAMP), Campinas, SP, Brazil;
Technical School of Campinas (COTUCA). University of Campinas (UNICAMP), Campinas, SP, Brazil;
Technical School of Campinas (COTUCA). University of Campinas (UNICAMP), Campinas, SP, Brazil;
Technical School of Campinas (COTUCA). University of Campinas (UNICAMP), Campinas, SP, Brazil;
Technical School of Campinas (COTUCA). University of Campinas (UNICAMP), Campinas, SP, Brazil;
Food properties; Grains; Hydration; Physical properties; Rehydration;
机译:小豆(Vigna angularis)的臭氧化:对水合动力学,酚类化合物和抗氧化能力的影响
机译:煎炸,焙烧和煮沸对Adzuki豆类(Vigna Angularis)香气谱的影响,以及Adzuki Bean和小米面粉的潜力,提高饼干的风味和感官特征
机译:不同Adzuki Bean(Vigna Angularis)的物理化学,水合,烹饪,纹理和粘贴性能
机译:在受高温影响的豆植物(Phoploolus和Vigna)中的光化学效率
机译:在玉米(Zea mays)和大豆(Glycine max)中控制自发小豆(Vigna angularis(Willd。)Ohwi&Ohashi)。
机译:不同红豆种质的理化水合烹饪质地和粘贴特性
机译:吸收过程中小豆(Vigna angularis)的形态,大小和体积膨胀