...
机译:玉米扁豆膨化小吃的结构和结构表征
Laboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Athens, Greece;
rnLaboratory of Process Analysis and Design, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Athens, Greece;
extrusion cooking; lentil flour; sensory evaluation; structure; texture; quality;
机译:玉米扁豆膨化小吃的热表征
机译:从全麦中挤出的零食,再加上带纹理的大豆粉:对器皿和感官质构特征的影响
机译:米糠对现成挤出玉米零食的物理化学,造纹血糖性能的影响
机译:基于扁豆的零食:结构和纹理评估
机译:增值挤压鲑鱼零食的开发,表征和稳定性研究
机译:结合蘑菇粉优化 sev(印度传统膨化小吃)的工艺
机译:从米粉和豆干中加工和表征挤压小吃加工和表征由碎米粉和破碎的普通豆粉制成的挤压小吃