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Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants

机译：单甘油酯（DATEM）和酶转基氨基氨基酶对乳化剂（DATEM）和酶转基氨基氨基酶的影响

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Wan Zunairah Wan Ibadullah; Aw Ying Hong; Mahmud Ab Rashid Nor-Khaizura; Nor Afizah Mustapha; Z. A. Nur Hanani; Mohammad Rashedi Ismail-Fitry; Anis Shobirin Meor Husin;
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1. Effect of emulsifier diacetyl tartaric acid ester of mono- and diglycerides (DATEM) and enzyme transglutaminase on quality characteristics of rice bran croissants [J] . Wan Zunairah Wan-Ibadullah, Aw Ying Hong, M. A. R. Nor-Khaizura, International Journal of Food Studies . 2021,第a期

机译：单甘油酯（DATEM）（DATEM）和酶转基氨基氨基酶乳化剂二乙酰季酸酯酸酯对水稻麸皮苔属优质特性的影响
2. Effect of different lipases on bread staling in comparison with Diacetyl tartaric ester of monoglycerides ( DATEM)DATEM) [J] . Frauenlob Johannes, Scharl Marlies, DAmico Stefano, Cereal Chemistry . 2018,第3期

机译：不同脂肪酶对甘油三酯（DATEM）DATEM的二乙酰季氨酸酯类相比较的影响
3. Surface rheological properties of sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric esters of mono (and di) glyceride (DATEM) surfactants after a mechanical surface treatment in relation to their bread improving abilities [J] . J.J. Kokelaar, J.A. Garritsen, A. Prins Colloids and Surfaces. A, Physicochemical and Engineering Aspects . 1995,第1期

机译：机械（表面处理）后的硬脂酰-2-乳酸钠（SSL）和单（和二）甘油酯（DATEM）表面活性剂的二乙酰酒石酸酯的表面流变性质与它们的面包改良能力有关
4. Safety quality and nutritional characteristics research of Rice Bran Oil [C] . Fengxiang Yu, Qinlu Lin, Zhongpei Huang, International Conference on Energy and Environmental Protection . 2013

机译：水稻麸皮的安全质量和营养特性研究
5. The effect of Diacetyl tartaric acid esters of monoglycerides (DATEM) upon wheat gluten analyzed by Capillary Electrophoresis. [D] . Subramanian, Lalitha. 2013

机译：毛细管电泳分析了甘油二酸酯的二乙酰酒石酸酯（DATEM）对小麦面筋的影响。
6. Re‐evaluation of acetic acid lactic acid citric acid tartaric acid mono‐ and diacetyltartaric acid mixed acetic and tartaric acid esters of mono‐ and diglycerides of fatty acids (E 472a‐f) as food additives [O] . EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, 2020

机译：重新评估乙酸乳酸柠檬酸酒石酸单糖苷和二乙酰甘氨酸单甘油和脂肪酸甘油三酯的混合醋酸和酒石酸酯（E 472A-F）作为食品添加剂
7. Effect of different lipases on bread staling in comparison with Diacetyl tartaric ester of monoglycerides (DATEM) [O] . Johannes Frauenlob, Marlies Scharl, Stefano DAmico, 2018

机译：不同脂肪酶对单甘油酯二乙酰季酸酯（DATEM）相比对面包阶级的影响
8. Thermally Oxidized Soya Bean Oil Interacted with Mono- and Diglycerides of Food Fatty Acids (Esters of Glycerol and Thermally Oxidized Soybean Fatty Acids): A Long-Term Study in Rats [R] . Gry, J. , Bille, N. , Kristiansen, E. , 1988

机译：热氧化大豆油与食品脂肪酸（甘油和热氧化大豆脂肪酸酯）的单甘油酯和甘油二酯相互作用：大鼠的长期研究

Effect of Emulsifier Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM) and Enzyme Transglutaminase on Quality Characteristics of Rice Bran Croissants

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