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机译:营养丰富的蘑菇丰富的面包:黑木耳(蘑菇)面粉对小麦面团和面包品质属性的影响
College of Food Science and Technology, Nanjing Agricultural Univ.. Naniino 210095. Peonle's Renublic of China;
College of Food Science and Technology, Nanjing Agricultural Univ.. Naniino 210095. Peonle's Renublic of China;
Dept. of Food Science, Univ. of Massachusetts, Amherst, MA 01003, U.S.A.,College of Food Science and Engineering, Nanjing Univ. of Finance and Economics, Nanjing 210023, Peoples Republic of China;
Dept. of Food Science, Univ. of Massachusetts, Amherst, MA 01003, U.S.A.;
College of Food Science and Technology, Nanjing Agricultural Univ.. Naniino 210095. Peonle's Renublic of China;
dough; modeling; mushroom; rheological properties; viscoelasticity;
机译:蘑菇(Pleurotus eryngii)面粉对小麦面团和功能性饼干的优质属性的影响
机译:用不同少米面粉更换小麦粉的面团和淀粉消化率质量属性的调制
机译:小麦粉中的木聚糖水解改性及其对面团流变学特性和面包品质属性的影响
机译:小麦粉Arabinogalactan-肽对小麦粉面团和所得面包搅拌特性的影响
机译:硬红和硬白冬小麦粉制成的全麦面包的开发和评估。
机译:蘑菇粉(Pururotus eryngii)对小麦面团和功能性饼干烘烤产品的品质属性的影响
机译:干药蘑菇(Sparassis Crispa)粉对小麦面粉和面包性能的影响