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机译:基于发酵和未发酵荞麦粉的无麸质松饼-选定元素的含量
Food Res Inst, Natl Agr & Food Ctr, Priemyselna 4,POB 25, Bratislava 82475 26, Slovakia;
Food Res Inst, Natl Agr & Food Ctr, Priemyselna 4,POB 25, Bratislava 82475 26, Slovakia;
Food Res Inst, Natl Agr & Food Ctr, Priemyselna 4,POB 25, Bratislava 82475 26, Slovakia;
Food Res Inst, Natl Agr & Food Ctr, Priemyselna 4,POB 25, Bratislava 82475 26, Slovakia;
Polish Acad Sci, Inst Anim Reprod & Food Res, Dept Chem & Biodynam Food, Div Food Sci, Tuwima 10, PL-10748 Olsztyn, Poland;
Polish Acad Sci, Inst Anim Reprod & Food Res, Dept Chem & Biodynam Food, Div Food Sci, Tuwima 10, PL-10748 Olsztyn, Poland;
microelements; macroelements; Lactobacillus plantarum; baking;
机译:荞麦粉对无麸质面包中微量元素和蛋白质含量的影响
机译:荞麦粉对无麸质面包中微量元素和蛋白质含量的影响
机译:荞麦粉对无麸质面包中微量元素和蛋白质含量的影响
机译:基于荞麦的无麸质饮料
机译:无麸质荞麦面包配方的烘烤性能和抗淀粉含量。
机译:发酵和未发酵荞麦粉对无麸质松饼功能特性的影响
机译:荞麦粉对无麸质面包蛋白质和蛋白质含量的影响