机译:原料和脱脂亚麻籽面粉的结构和功能性能和使用不同加工方法的衍生内容物的降解
Beijing Technol & Business Univ Beijing Adv Innovat Ctr Food Nutr & Human Hlth Beijing 100048 Peoples R China|Beijing Technol & Business Univ Beijing Engn & Technol Res Ctr Food Addit Sch Food & Chem Engn Beijing Peoples R China;
Beijing Technol & Business Univ Beijing Adv Innovat Ctr Food Nutr & Human Hlth Beijing 100048 Peoples R China|Beijing Technol & Business Univ Beijing Engn & Technol Res Ctr Food Addit Sch Food & Chem Engn Beijing Peoples R China;
Beijing Technol & Business Univ Beijing Adv Innovat Ctr Food Nutr & Human Hlth Beijing 100048 Peoples R China|Beijing Technol & Business Univ Beijing Engn & Technol Res Ctr Food Addit Sch Food & Chem Engn Beijing Peoples R China;
Jiangsu Univ Sch Food & Biol Engn Zhenjiang Jiangsu Peoples R China;
Shah Abdul Latif Univ Dept Bot Sindh Pakistan;
机译:脱脂亚麻籽粉和米粉加工的无麸质意大利细面条的烹饪和质地特性
机译:焙烧过程对全亚麻籽,亚麻籽粉和亚麻籽粉中脂肪酸组成和酚类含量的影响
机译:用生和脱脂芒果仁粉制成的功能性面包的营养和感官评价
机译:脱脂亚麻籽 - 小麦面团的流变性质
机译:部分脱脂大豆粉对水硬硬质聚氨酯泡沫的物理和微生物特性的影响。
机译:提取方法对脱脂核桃粉膳食纤维结构理化和功能特性的影响
机译:合成和天然萃取化学品对全脂肪和脱脂面粉中大豆蛋白分离物功能性,多酚含量和抗氧化活性的影响
机译:直接提取白色脱脂食品级花生粉的工艺