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机译:土豆粉对面团和蒸粮面包质量及相关分析的影响
Jilin Acad Agr Sci Inst Agrofood Technol Changchun Peoples R China;
Jilin Acad Agr Sci Inst Agrofood Technol Changchun Peoples R China;
Jilin Acad Agr Sci Inst Agrofood Technol Changchun Peoples R China;
Jilin Acad Agr Sci Inst Agrofood Technol Changchun Peoples R China;
Jilin Acad Agr Sci Inst Agrofood Technol Changchun Peoples R China;
Jilin Acad Agr Sci Inst Agrofood Technol Changchun Peoples R China;
Jilin Acad Agr Sci Inst Agrofood Technol Changchun Peoples R China;
Jilin Acad Agr Sci Inst Agrofood Technol Changchun Peoples R China;
Jilin Acad Agr Sci Inst Agrofood Technol Changchun Peoples R China;
potato flour; dough; steamed bread; correlation;
机译:土豆粉对面团和蒸粮面包质量及相关分析的影响
机译:马铃薯粉对面团流变特性和of头品质的影响
机译:马铃薯粉对面团流变特性和of头品质的影响
机译:添加菊粉对800小麦面粉型和面包质量面团诱发流变特性的影响
机译:面粉蛋白,面团流变特性和面粉提取率对北方式Chinese头制作的影响。
机译:评估不同水胶体以改善马铃薯-小麦粉的面团流变性和面包品质
机译:马铃薯粉对面团流变特性和of头品质的影响