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机译:烹饪条件对大米性质的影响:综合温度和烹饪时间
Shanghai Jiao Tong Univ Sch Agr &
Biol Bor S Luh Food Safety Res Ctr Key Lab Urban Agr South Dept Food Sci &
Technol Shanghai 200240 Peoples R China;
Shanghai Jiao Tong Univ Sch Agr &
Biol Bor S Luh Food Safety Res Ctr Key Lab Urban Agr South Dept Food Sci &
Technol Shanghai 200240 Peoples R China;
Shanghai Jiao Tong Univ Sch Agr &
Biol Bor S Luh Food Safety Res Ctr Key Lab Urban Agr South Dept Food Sci &
Technol Shanghai 200240 Peoples R China;
Shanghai Jiao Tong Univ Sch Agr &
Biol Bor S Luh Food Safety Res Ctr Key Lab Urban Agr South Dept Food Sci &
Technol Shanghai 200240 Peoples R China;
Shanghai Jiao Tong Univ Sch Agr &
Biol Bor S Luh Food Safety Res Ctr Key Lab Urban Agr South Dept Food Sci &
Technol Shanghai 200240 Peoples R China;
Rice; Cooking condition; Properties;
机译:烹饪条件对大米性质的影响:综合温度和烹饪时间
机译:日本稀饭烹饪的研究(第4部分)煮熟和保温后经过的时间对稀饭性能的影响
机译:蒸煮温度对速食糙米品质的影响
机译:通过机器视觉量化煮熟时间和机械强度的水热处理速煮香米的质量评估
机译:收获条件和厚度分级对长粒米理化特性以及蒸煮和感官特性的影响。
机译:稻米直链淀粉,糊化温度和糊化特性的关系,以培育更好的食米品质
机译:微波和对流烹饪相结合比对流烹饪更能增加牛肉股二头肌的烹饪后温度升高