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机译:无麸质预煮米黄豌豆面食:挤压烹饪条件对酚酸成分,部分特性和微观结构的影响
Laboratoire de Nutrition et Technologic Alimentaire (LNTA), Inst. de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Univ. des Freres Mentouri Constantine, 25000 Constantine, Algeria;
Dept. of Food Process Engineering, Univ. of Life Sciences in Lublin, Doswiadczalna 44, 20-280 Lublin, Poland;
Laboratoire de Nutrition et Technologic Alimentaire (LNTA), Inst. de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Univ. des Freres Mentouri Constantine, 25000 Constantine, Algeria;
Dept. of Pharmaceutical Botany, Medical Univ. in Lublin, Chodzki 1, 20-093 Lublin, Poland;
Dept. of Pharmaceutical Botany, Medical Univ. in Lublin, Chodzki 1, 20-093 Lublin, Poland;
Dept. of Food Process Engineering, Univ. of Life Sciences in Lublin, Doswiadczalna 44, 20-280 Lublin, Poland;
Dept. of Inorganic Chemistry, Medical Univ. in Lublin, Chodzki 4a, 20-093 Lublin, Poland;
extrusion-cooking; gluten-free; phenolic acids; precooked pasta; rice-yellow pea;
机译:黄原胶加入对酚酸组成的影响及其新的无麸质玉米野豆面食的选定性能
机译:LC-ESI-MS / MS分析和提取无麸质荞麦面食中酚酸的方法
机译:评估在各种挤压烹饪条件下加工的无麸质速溶粥的选定性能
机译:酸化条件对水分吸附和解吸性能的影响及海硫酸盐的微观结构
机译:使用选定的食用油和酚酸,在无溶剂介质中进行脂肪酶催化的酚类脂质的合成。
机译:用不同加热条件烹饪的酚醛酚的组成和抗氧化性能
机译:黄原胶加入对酚酸组成的影响及其新的无麸质玉米野豆面食的选定性能
机译:微观结构对所选Ta sub 2 O sub 5 - Eu sub 2 O sub 3组分弹性性质的影响