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机译:添加苋菜,荞麦,鹰嘴豆,玉米,小米和藜麦面粉对水稻面团流变特性,造影和感官质量的比较
Tomas Bata Univ Zlin Fac Technol Dept Food Technol Nam TG Masaryka 5555 Zlin Czech Republic;
Slovak Univ Agr Fac Biotechnol &
Food Sci Dept Storing &
Proc Plant Prod Tr A Hlinku 2 Nitra Slovakia;
Slovak Univ Agr Fac Biotechnol &
Food Sci Dept Storing &
Proc Plant Prod Tr A Hlinku 2 Nitra Slovakia;
Mendel Univ Brno Fac Agrobiol Food &
Nat Resources Dept Food Technol Zemedelska 1 Brno Czech Republic;
Czech Univ Life Sci Prague Fac Agr Dept Qual Agr Prod Kamycka 129 Prague 6 Suchdol Czech Republic;
Mendel Univ Brno Fac Agrobiol Food &
Nat Resources Dept Food Technol Zemedelska 1 Brno Czech Republic;
Baking; Gluten-free; Dough; Crumb;
机译:添加苋菜,荞麦,鹰嘴豆,玉米,小米和藜麦面粉对水稻面团流变特性,造影和感官质量的比较
机译:mar菜,鹰嘴豆,小米,玉米,藜麦,荞麦和大米面团在模拟振荡和单轴拉伸试验下的发酵和烘烤行为
机译:酪蛋白酸钠,酪蛋白酸钙,羧甲基纤维素和黄原胶对大米荞麦面团流变学特性以及面包质地和感官品质的影响比较
机译:苋菜,奎奴亚藜及其结合面粉在小麦粉面包中的应用
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:苋菜基小麦面粉面包的物理纹理流变学和感官特征
机译:苋菜和藜麦种子面粉和蛋白质制剂对小麦面粉和面包屑流变性质的影响