机译:高粱谷物类型对全谷物和商业酶糖化过程中麦芽汁理化和感官品质的影响
Institute for Food, Nutrition and Well-Being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa;
Institute for Food, Nutrition and Well-Being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa;
Institute for Food, Nutrition and Well-Being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa;
Institute for Food, Nutrition and Well-Being and Department of Food Science, University of Pretoria, Private Bag X20, Hatfield 0028, South Africa;
descriptive sensory profiling; mashing; raw whole-grain adjunct; sorghum; wort;
机译:商业化酿造糖化过程中不同大麦品种的腹泻能力酶水平与麦芽汁糖产量之间的关系
机译:未发芽的高粱和商业酶捣碎时捣碎条件的优化
机译:使用响应面方法优化糖化酶对高粱(Madjeru sorghum)品种降低麦汁的糖的作用
机译:随着未解析大麦水平的施加时,内源性酶对最终麦汁质量的影响
机译:加工,储存温度和储存时间对密歇根州蒙莫朗西樱桃浓缩汁理化,感官品质和抗氧化性能的影响。
机译:2型糖尿病的全谷物加工和血糖控制:随机交叉试验
机译:高粱粒型对全麦和商品酶糖化过程中麦汁理化性质和感官品质的影响