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Studies of a searching examination for gluten replace protein. Part V. Improvement of bread baking properties in soy 11S globlin.

机译：麸质替代蛋白的搜索检查研究。第五部分改善大豆11S格洛林中面包烘烤性能。

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Atsushi YAMAMOTO; Yukari NISHIOKA;
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年度 1985
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机译：通过将马铃薯粉末（Satrina V.），瓜尔胶，酪蛋白酸钠和转谷氨酰胺酶掺入储存期间无麸质塔伐木面包性能的改善
2. Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums [J] . Merve T. Tunc, Talip Kahyaoglu International Journal of Food Engineering . 2016,第4期

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3. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads. [J] . Wolter A., Hager A. S., Zannini E., International Journal of Food Microbiology . 2014,第Null期

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4. Molecular Basis of Gluten Properties for Bread Baking Walter Bushuk [C] . Walter Bushuk '94 International Symposium amp; Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products From Cereal Grains and Oil Seeds 16-19 November 1994 Beijing, China . 1994

机译：面包烘焙的面筋特性的分子基础Walter Bushuk
5. Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations. [D] . Pauwels, Derrick Jozef. 2013

机译：无麸质荞麦面包配方的烘烤性能和抗淀粉含量。
6. Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology Gluten Structure Baking Performance and Antioxidant Properties of Bread [O] . Qing-Ming Li, Yan Li, Jin-Hao Zou, 2020

机译：添加山药（Dioscorea opposita Thunb。）面粉对面包面团流变学面筋结构烘烤性能和抗氧化性能的影响
7. Studies of a searching examination for gluten replace protein. Part VI. Changes of trypsin proteolysis relating with varying of bread baking properties in soy 11S globlin. [O] . Atsushi YAMAMOTO, Yukari NISHIOKA 1985

机译：麸质替代蛋白的搜索检查研究。第VI部分。胰蛋白酶蛋白分解的变化与大豆11S格洛林中面包烘烤性能不同。

Studies of a searching examination for gluten replace protein. Part V. Improvement of bread baking properties in soy 11S globlin.

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