机译:麸皮特征影响全麦煎饼和烘焙粉饼干的质量
United States Department of Agriculture (USDA)Agricultural Research Service (ARS)‐CSWQRU Soft Wheat Quality LaboratoryWooster Ohio;
United States Department of Agriculture (USDA)Agricultural Research Service (ARS)‐CSWQRU Soft Wheat Quality LaboratoryWooster Ohio;
United States Department of Agriculture (USDA)Agricultural Research Service (ARS) Midwest Area Statistics OfficePeoria Illinois;
United States Department of Agriculture (USDA)Agricultural Research Service (ARS)‐CSWQRU Soft Wheat Quality LaboratoryWooster Ohio;
baking powder biscuits; bran protein; dietary fiber; pancakes; wheat bran;
机译:麸皮特征影响全麦煎饼和烘焙粉饼干的质量
机译:处理过的麦麸对软面团饼干流变学,微观结构和质量特性的影响
机译:全麦面粉的麸皮特性和面包烘烤质量。
机译:Glu-1,Glu-3和Gli-1等位基因对四倍双倍倍麦种群的烘焙质量特征和农艺性能等等级的添加剂和认证作用
机译:使用NIR预测小麦和面粉的商业规模烘烤质量特征。
机译:硬粒小麦麸皮粒度对植物化学含量及升降面包烘焙质量的影响
机译:抗氧化活性和美国饼干的优质特征,用工作泪水(Coix Lachryma-Jobi L.)Chungkukjang粉和小麦麸皮粉