机译:评价面包小麦粉质量,流变性能和烘焙性能预测
Minist Agr &
Forestry Bahri Dagdas Int Agr Res Inst TR-42020 Karatay Konya Turkey;
Minist Agr &
Forestry Bahri Dagdas Int Agr Res Inst TR-42020 Karatay Konya Turkey;
Minist Agr &
Forestry Bahri Dagdas Int Agr Res Inst TR-42020 Karatay Konya Turkey;
Minist Agr &
Forestry Bahri Dagdas Int Agr Res Inst TR-42020 Karatay Konya Turkey;
Minist Agr &
Forestry Bahri Dagdas Int Agr Res Inst TR-42020 Karatay Konya Turkey;
Minist Agr &
Forestry Bahri Dagdas Int Agr Res Inst TR-42020 Karatay Konya Turkey;
Minist Agr &
Forestry Bahri Dagdas Int Agr Res Inst TR-42020 Karatay Konya Turkey;
Minist Agr &
Forestry Bahri Dagdas Int Agr Res Inst TR-42020 Karatay Konya Turkey;
GlutoPeak; Gluten; Wheat quality; Bread properties;
机译:评价面包小麦粉质量,流变性能和烘焙性能预测
机译:使用优化的谷仓(R) - 最低方法预测面包小麦烘烤质量
机译:评价小麦粉面团和含姜粉的面包的抗氧化剂,流变学和感官特性。 (特刊:创新的烘焙技术:新淀粉,功能性面包和谷物产品。)
机译:与面包烘烤性能相关的小麦面面团面团的延伸流变行为
机译:辅以木薯粉和木豆粉的烘焙小麦产品的理化特性和烘焙品质。
机译:复合面包面团与面包果(Artocarpus communis Forst)和小麦粉的流变烘焙和感官特性
机译:复合面包面团的流变,烘烤和感觉性质,用面包屑(Artocarpus Communis Forst)和小麦粉