机译:覆盆子和蓝莓渣中的纤维浓缩物采用无麸质饼干配方:对面团流变学和饼干烘烤性能的影响
Univ Novi Sad, Inst Food Technol, Bulevar Cara Lazara 1, Novi Sad, Serbia;
Univ Novi Sad, Inst Food Technol, Bulevar Cara Lazara 1, Novi Sad, Serbia;
Univ Novi Sad, Inst Food Technol, Bulevar Cara Lazara 1, Novi Sad, Serbia;
Univ Novi Sad, Inst Food Technol, Bulevar Cara Lazara 1, Novi Sad, Serbia;
Univ Novi Sad, Inst Food Technol, Bulevar Cara Lazara 1, Novi Sad, Serbia;
Univ Novi Sad, Inst Food Technol, Bulevar Cara Lazara 1, Novi Sad, Serbia;
Univ Novi Sad, Inst Food Technol, Bulevar Cara Lazara 1, Novi Sad, Serbia;
dietary fiber; dough rheology; fruit by-products; gluten-free cookie; texture;
机译:纤维浓缩物从覆盆子和蓝莓渣中的无麸质饼干配方:对面团流变学和饼干烘烤性能的影响
机译:通过配制无麸质饼干来增值覆盆子和蓝莓果渣
机译:浓缩乳清蛋白和马铃薯淀粉对印度菱角粉基无麸质曲奇面团流变性能和烘烤性能的影响
机译:无麸质Nastar曲奇饼的感官和身体特征
机译:无麸质荞麦面包配方的烘烤性能和抗淀粉含量。
机译:通过配制无麸质饼干来增值覆盆子和蓝莓果渣
机译:烘烤时间和温度对富含蓝莓果渣的无麸质饼干特性的影响