机译:蛋黄脂质对馒头麦淀粉结构与性质的影响
Jiangnan Univ Synerget Innovat Ctr Food Safety &
Nutr Sch Food Sci &
Technol State Key Lab Food Sci &
Technol 1800 Lihu Ave Wuxi 214122 JS Peoples R China;
Nanjing Univ Finance &
Econ Sch Food Sci &
Engn 3 Wenyuan Rd Nanjing 210023 Jiangsu Peoples R China;
Purdue Univ Res Comp ITaP 155 South Grant St W Lafayette IN 47907 USA;
Purdue Univ Dept Agr &
Biol Engn 225 South Univ St W Lafayette IN 47907 USA;
Nanjing Univ Finance &
Econ Sch Food Sci &
Engn 3 Wenyuan Rd Nanjing 210023 Jiangsu Peoples R China;
Jiangnan Univ Synerget Innovat Ctr Food Safety &
Nutr Sch Food Sci &
Technol State Key Lab Food Sci &
Technol 1800 Lihu Ave Wuxi 214122 JS Peoples R China;
Jiangnan Univ Synerget Innovat Ctr Food Safety &
Nutr Sch Food Sci &
Technol State Key Lab Food Sci &
Technol 1800 Lihu Ave Wuxi 214122 JS Peoples R China;
Egg yolk lipids; Phosphatidylcholine; Wheat starch; Molecular dynamics simulation;
机译:蛋黄脂质对馒头麦淀粉结构与性质的影响
机译:小麦粉与全麦面粉的替代会影响中国蒸汽面包的物理性质,感官验收和淀粉消化(扇图)
机译:常氧和缺氧萌发小麦面包质量的比较研究:γ-氨基丁酸,淀粉凝胶化和盆种盆种谷类聚合的演变
机译:具有新颖性质的低淀粉膨胀功率(SSP)小麦的育种,是降血性指数面包的潜在输入
机译:天然小麦脂质对面团和面包的流变特性和微观结构的影响。
机译:芹菜粉对小麦面团特性和纹理抗氧化和淀粉消化性的影响
机译:天然小麦脂质对面团和面包流变特性及微观结构的影响