...
机译:伪谷物,豆类和菊粉的添加对全麦小麦饼干的营养成分和血糖指数的影响
Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovacica 1,10000 Zagreb, Croatia;
Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovacica 1,10000 Zagreb, Croatia;
Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovacica 1,10000 Zagreb, Croatia;
Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Ante Kovacica 1,10000 Zagreb, Croatia;
in vitro starch digestibility; glycemic index; biscuits;
机译:从伪谷物,豆类,燕麦,玉米和大米的选定品种的谷物中提取的酒精可溶性蛋白的免疫检测,电泳和氨基酸组成。
机译:功能性质和预测麸质谷物,假膜和豆科植物面粉的血糖指数
机译:基于全谷物的膨化食品的物理和营养特性,加上野生豆类(野豌豆(Vicia lutea)亚种,野豌豆(lucia var。hirta)和野豌豆(Vicia sativa)亚种(sativa))
机译:菊粉加入饼干型饼干脂肪取代分析
机译:谷物对轮作系统中高粱(SORGHUM BICOLOR(L.)Moench)的产量,氮素养分和剩余土壤矿质氮素的补充效应(最大大豆,酶活性,作物)。
机译:添加普利亚黑鹰嘴豆粉对硬质小麦烘焙产品营养和品质特性的影响
机译:Apulian Blackpea粉添加对杜兰姆小麦烘焙产品的营养和定性特性的影响