机译:小麦粉中蛋白质对小麦淀粉回生的影响
Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, TianJin Univ. of Commerce, Tianjin 300134, P.R. China, College of Light Industry and Food Sciences South China Univ. of Technology, Guangzhou 510640, P.R. China, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, P.R. China;
School of Science, Tianjin Univ. of Commerce, Tianjin 300134 P.R. China;
School of Science, Tianjin Univ. of Commerce, Tianjin 300134 P.R. China;
College of Light Industry and Food Sciences South China Univ. of Technology, Guangzhou 510640, P.R. China, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, P.R. China;
Hebei Jiaotong Vocational & Technical College, Tianjin 300381, P.R. China;
IR spectra; NMR; protein; retrogradation; wheat starch;
机译:复合面团基料的粘度曲线对其淀粉消化率及其面包的固化和回生动力学的影响:非小麦粉的加性和交互作用
机译:磨粉过程中面粉贮藏和产生的热量对两种硬质小麦的石粉粉中淀粉,膳食纤维和多酚的影响
机译:从小麦粉中的水稻杂粮中面粉的利用:面团流变学评估,淀粉消化,血糖指数和逆行行为
机译:小麦粉的蛋白质组成和淀粉效应及其与面包品质的关系
机译:小麦淀粉颗粒的化学和物理性质对小麦粉面团流变性质的影响。
机译:利用小麦碎薄饼中的碎米粉:面团流变学淀粉消化率血糖指数和回生行为的评估
机译:复合面团基质的粘度曲线对其淀粉消化率及其面包的固化和回生动力学的影响:非小麦粉的加性和交互作用