机译:不同纤维长度纤维素纤维对小麦面团流变特性的影响及烘焙辊的质量
Slovak Univ Technol Bratislava Inst Food Sci &
Nutr Fac Chem &
Food Technol Dept Food Technol Bratislava Slovakia;
Slovak Univ Technol Bratislava Inst Food Sci &
Nutr Fac Chem &
Food Technol Dept Food Technol Bratislava Slovakia;
Slovak Univ Technol Bratislava Inst Food Sci &
Nutr Fac Chem &
Food Technol Dept Food Technol Bratislava Slovakia;
Slovak Univ Technol Bratislava Inst Food Sci &
Nutr Fac Chem &
Food Technol Dept Food Technol Bratislava Slovakia;
Slovak Univ Technol Bratislava Inst Food Sci &
Nutr Fac Chem &
Food Technol Dept Food Technol Bratislava Slovakia;
Slovak Univ Technol Bratislava Inst Food Sci &
Nutr Fac Chem &
Food Technol Dept Food Technol Bratislava Slovakia;
Dough; dietary fiber; texture; rheology; sensory properties;
机译:不同纤维长度纤维素纤维对小麦面团流变特性的影响及烘焙辊的质量
机译:内切木聚糖酶,重要的小麦面筋和阿拉伯树胶对全麦薄脆饼干面团的流变性,水流动性和烘烤质量的影响。
机译:冷冻酵母面团的流变性质和面包质量,添加麦纤维
机译:水溶性膳食纤维对小麦面团流变性能的影响
机译:添加剂对预发酵冷冻面团的面团流变性和面包条烘烤质量的影响。
机译:膨化玉米粉对小麦基复合面团流变特性和面包品质的影响
机译:柑橘纤维对面团面团流变性质的影响
机译:天然纤维增强聚丙烯的熔体流变性能