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机译:三种干燥方法从橙皮甘薯发酵浆料生产中的生产营养面粉
Department of Chemical Engineering Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil;
Department of Chemical Engineering Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil;
Department of Chemical Engineering Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil;
Department of Chemical Engineering Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil;
Department of Chemical Engineering Federal University of Rio Grande do Sul (UFRGS) Porto Alegre Brazil;
机译:预处理和干燥方法对橙皮红薯粉和粥的化学成分,微生物和感官品质的影响
机译:干燥温度对新鲜橙皮甘薯块茎(OFST)产生的面粉功能/烘烤性能的影响
机译:在微波和热空气中干燥获得的橙皮甜土豆粉
机译:改善甘薯复合面粉的性能:乳酸发酵的影响
机译:用乳酸杆菌直接发酵甘薯淀粉进入乳酸的乳酸:适应过程的前景
机译:品种预处理和干燥方法对红薯粉品质的影响
机译:晒干橙皮红薯粉发酵特性的研究