机译:海绵蛋糕的防水和地位:Eucheuma作为面粉更换的影响
Department of Food Science & Technology National University of Singapore Singapore 117542 Singapore National University of Singapore (Suzhou) Research Institute 377 Lin Quan Street Suzhou Industrial Park Suzhou Jiangsu 215123 P.R. China;
Department of Food Science & Technology National University of Singapore Singapore 117542 Singapore National University of Singapore (Suzhou) Research Institute 377 Lin Quan Street Suzhou Industrial Park Suzhou Jiangsu 215123 P.R. China;
Department of Food Science & Technology National University of Singapore Singapore 117542 Singapore National University of Singapore (Suzhou) Research Institute 377 Lin Quan Street Suzhou Industrial Park Suzhou Jiangsu 215123 P.R. China;
baking; crust color; modeling; nuclear magnetic resonance (NMR); seaweed;
机译:Eucheuma粉作为部分面粉更换及其对海绵饼的性质的影响
机译:如何用更高的营养品质的面粉更换米粉影响纹理和感官型材和接受无麸质巧克力蛋糕?
机译:小麦(Triticum aestivum L.)不含面粉的脂质组分会对海绵蛋糕的质量产生负面影响
机译:蛋糕香气概况受小麦面粉替代的碎片粉
机译:改进海绵蛋糕的烘烤测试程序,并改善制作海绵蛋糕所需的软质小麦粉的特性。
机译:蛋糕感知纹理和香气概况受小麦粉和可可替代的Carob粉
机译:奥东部粉,活性麸质和蔗糖置换与亚磺胺酰胺和异麦芽醛酸碱物的效果对功能海绵蛋糕的定性特性