机译:黑醋栗,黑孜然种子,百里香和小麦胚芽对面团和面团技术和微生物质量的影响
Univ Ghent Fac Biosci Engn Dept Food Technol Safety &
Hlth Res Unit Cereal &
Feed Technol Valentin Vaerwyckweg 1 B-9000 Ghent Belgium;
Univ Ghent Fac Biosci Engn Dept Food Technol Safety &
Hlth Res Unit Cereal &
Feed Technol Valentin Vaerwyckweg 1 B-9000 Ghent Belgium;
Univ Ghent Fac Biosci Engn Dept Data Anal &
Math Modelling Valentin Vaerwyckweg 1 B-9000 Ghent Belgium;
Univ Ghent Fac Biosci Engn Dept Food Technol Safety &
Hlth Res Unit Cereal &
Feed Technol Valentin Vaerwyckweg 1 B-9000 Ghent Belgium;
Univ Ghent Fac Biosci Engn Dept Food Technol Safety &
Hlth Lab Appl Mycol MYCOLAB Valentin Vaerwyckweg 1 B-9000 Ghent Belgium;
Univ Ghent Fac Biosci Engn Dept Food Technol Safety &
Hlth Res Unit Cereal &
Feed Technol Valentin Vaerwyckweg 1 B-9000 Ghent Belgium;
Univ Ghent Fac Biosci Engn Dept Food Technol Safety &
Hlth Res Unit Cereal &
Feed Technol Valentin Vaerwyckweg 1 B-9000 Ghent Belgium;
Plant oils; Yeast inhibition; Bread quality; Crumb texture; Shelf-life;
机译:黑醋栗,黑孜然种子,百里香和小麦胚芽对面团和面团技术和微生物质量的影响
机译:小麦胚芽和黑孜然籽油潜在生物活性体外研究的案例研究
机译:黑醋纤维对面团物理性质和面包质量特征的影响
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:面团调节剂对中级小麦流变和面包质量的影响
机译:商业杂粮-小麦粉混合物制成的面团和面包的技术质量
机译:玉米胚芽油胶对小麦面团成熟过程和面包质量和营养价值的影响