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机译:小麦粉用马铃薯粉对方便面干燥,生理化学和微观结构性能的影响
College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China;
Fisheries Research Institute Wuhan Academy of Agricultural Sciences Wuhan P.R. China;
Fisheries Research Institute Wuhan Academy of Agricultural Sciences Wuhan P.R. China;
College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China;
College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China;
College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China;
College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China;
College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China;
School of Environmental Studies China University of Geo Sciences Wuhan P.R. China;
Department of Food Science Cornell University Ithaca New York;
机译:马铃薯粉替代小麦粉对方便面面团流变性,理化和微观结构特性的影响
机译:小麦粉替代对土豆浆对面团流变,微观结构和面条质量的影响
机译:马铃薯淀粉特性对小麦粉和马铃薯淀粉混合物中方便面品质的影响
机译:将燕麦面粉包含在法律盐渍干面配方及其对面团和面条特性的影响
机译:面条面团的流变性和方便面的品质。
机译:乳制品成分对小麦粉面团流变学和面包性能的影响
机译:苋菜对小麦面粉的影响:最佳粒径和面粉替代数量