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机译:生木薯和煮熟木薯根的显微照片和纹理
Chemistry and Food Engineering Department, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil;
Chemistry and Food Engineering Department, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil;
Food Science and Technology Department, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346 Florianopolis, Santa Catarina, CEP 88034001, Brazil;
Chemistry and Food Engineering Department, Federal University of Santa Catarina, Florianopolis, Santa Catarina, Brazil;
Food Science and Technology Department, Federal University of Santa Catarina, Rod. Admar Gonzaga, 1346 Florianopolis, Santa Catarina, CEP 88034001, Brazil;
cassava; composition; flour; starch; texture;
机译:木薯根的感官和器械质地分析
机译:富含蛋白质的木薯根(Manihot esculenta Crantz)代替青贮芋头(Colocasia esculenta)叶片,作为生长Moo Lat猪的蛋白质来源,饲喂青贮木薯根作为基础饲料
机译:木薯根(Manihot esculenta Crantz)的预烹饪和烹饪过程中淀粉和果胶的增溶和质地改变。
机译:显微镜和煮熟的木薯(Manihot Esculenta Crantz)根源的显微镜和纹理
机译:与发酵和添加乳化剂有关的木薯(Manihot esculenta,Crantz)面粉糊的质地变化。
机译:主要是抵抗光合素的抵抗力卸载在木薯存储根系中保持高效的淀粉积累(Manihot Esculenta Crantz)
机译: Qualidade fermentativaecolracterizaçãquímico-bromatológicadesilagens daparteáererearízesdemandioca( manihot esculenta em> Crantz) b> - doi:10.4025 / actascianimsci.v32i4.8930 发酵质量青贮木薯( manihot esculenta em> Crantz)叶片和根的化学和肉毒学特征 b> - doi:10.4025 / actascianimsci.v32i4.8930