机译:胡萝卜渣粉和果胶与黄原胶的混合物对无麸质面糊和蛋糕品质的影响
Shiraz Univ, Sch Agr, Dept Food Sci & Technol, Shiraz, Iran|Wagga Wagga Agr Inst, NSW Dept Primary Ind, Wagga Wagga, NSW, Australia|Charles Sturt Univ, Sch Biomed Sci, ARC Ind Transformat Training Ctr Funct Grains, Wagga Wagga, NSW, Australia|Charles Sturt Univ, Graham Ctr Agr Innovat, Wagga Wagga, NSW, Australia;
Shiraz Univ, Sch Agr, Dept Food Sci & Technol, Shiraz, Iran;
Shiraz Univ, Sch Agr, Dept Food Sci & Technol, Shiraz, Iran;
Shiraz Univ, Sch Agr, Dept Food Sci & Technol, Shiraz, Iran;
Shiraz Univ, Sch Agr, Dept Food Sci & Technol, Shiraz, Iran|Charles Sturt Univ, Sch Biomed Sci, ARC Ind Transformat Training Ctr Funct Grains, Wagga Wagga, NSW, Australia|Charles Sturt Univ, Graham Ctr Agr Innovat, Wagga Wagga, NSW, Australia;
allergy-free cake; carrot pomace powder; gluten-free cake; hydrocolloids;
机译:Apple,Orange和胡萝卜Pomace粉末对无麸质面糊流变学和蛋糕特性的影响
机译:使用不同含量和粒径的胡萝卜渣粉来提高无麸质海绵蛋糕的质量
机译:基于Apple Pomace粉末使用淀粉和黄原口香糖的优化新型无麸质蛋糕的物理性质
机译:黄原胶对无麸质面包和面包理化性质的影响
机译:钙/镁比和水势对饲草质量和果胶浓度的影响。
机译:苹果橙和胡萝卜果渣粉对无麸质面糊流变学和蛋糕性能的影响
机译:橙(柑橘Sinensis)Pomace粉对蛋糕物理,化学和营养质量属性的影响研究