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机译:使用菊苣,HEL仁和AMA仁制成的面粉,改善玉米酸的氨基酸含量,改善玉米零食的物理品质
Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, Wroclaw, 51-630,Poland;
Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, Wroclaw, 51-630,Poland;
Institute of Agricultural and Food Science, Aleksandras Stulginskis University, Kaunas, Lithuania;
Institute of Agricultural and Food Science, Aleksandras Stulginskis University, Kaunas, Lithuania;
Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, Wroclaw, 51-630,Poland;
Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, Wroclaw, Poland;
Institute of Agricultural and Food Science, Aleksandras Stulginskis University, Kaunas, Lithuania;
Institute of Agricultural and Food Science, Aleksandras Stulginskis University, Kaunas, Lithuania;
Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, Wroclaw, 51-630,Poland;
机译:红色品种Rote Zonenkugel的菊芋块茎(Helianthus tuberosus L.)中蛋白质和氨基酸的含量
机译:使用混合物设计和褐变反应动力学表征用菊芋粉制作的曲奇的质地,颜色和感官属性
机译:天然和膨化a菜粉(
机译:干燥方法对耶路撒冷朝鲜蓟(Helianthus Tuberosus L.)粉末化学和功能性质的影响
机译:耶路撒冷蓟(Helianthus TUBEROSUS L.)的生长和发育的生态方面。
机译:菊芋(菊芋)中的酚酸:植物器官的抗氧化活性和从叶中的优化提取。
机译:用干jerusalembitable(Helianthus tuberosus L.)粉末富含面粉糖果=富含乳香艺术汤(Helianthus Tuberosus L.)粉末的糕点产品