机译:真空混合对鲜面条品质特性的影响
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;
vacuum mixing; fresh noodle; quality; microstructure; water status;
机译:真空混合,加水和混合时间对新鲜白面条质量的影响及混合工艺的优化
机译:低血糖指数成分对干面条面条流变特性和产品质量特性的影响研究
机译:真空混合和混合时间对高燕麦粉含量加工质量的影响
机译:米粉和真空搅拌对新鲜白咸面条品质特性的影响
机译:品种和环境对黄色碱性面条品质特性的影响。
机译:低血糖指数成分对干面条面条流变特性和产品质量特性的影响研究
机译:与谷物混合的挤压面条的质量特征和制造
机译:三元混合物性能特性及混凝土路面混合料设计与分析(mDa)的发展:浆料质量对三元混合物新鲜和硬化性能的影响。