首页> 外文OA文献 >Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique

【2h】

Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique

机译：优化酶补充剂以改善全麦面包制质量的响应面方法及优化技术

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Koki Matsushita; Ayaka Terayama; Daisuke Goshima; Dennis Marvin Santiago; Takao Myoda; Hiroaki Yamauchi;
展开▼
作者单位

展开▼
年度 2019
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique [J] . Matsushita Koki, Terayama Ayaka, Goshima Daisuke, Journal of Food Science and Technology . 2019,第3期

机译：优化酶补充剂以改善全麦面包制质量的响应面方法和优化技术
2. Improvement of bread dough quality by Bacillus subtilis SPB1 biosurfactant addition: optimized extraction using response surface methodology. [J] . Mnif I., Besbes S., Ellouze-Ghorbel R., Journal of the Science of Food and Agriculture . 2013,第12期

机译：通过添加枯草芽孢杆菌SPB1生物表面活性剂来改善面包面团的质量：使用响应面法优化提取。
3. Optimization of hydrocolloid additionto improve wheat bread dough function ality: a response surface methodology strdy [J] . C.Collar, P.Andreu, J.C.Martinez, Food Hydrocolloids . 1999,第6期

机译：优化水胶体添加以改善小麦面包面团功能性：响应面方法研究
4. Modelisation of Oxygreen~R wheat ozonation process to improve bread dough quality and protein content: A response surface methodology study [C] . F. Violleau, M. Dubois, C. Coste, Annual Meeting of the American Association of Cereal Chemists International . 2005

机译：Oxygreen〜R小麦臭氧处理过程的型号，提高面团面团质量和蛋白质含量：响应面方法研究
5. Customer-driven quality by design through the response surface methodology and non-linear optimization. [D] . Chan, Hsin-Li. 2015

机译：通过响应面方法和非线性优化设计，以客户为导向的质量。
6. Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique [O] . Koki Matsushita, Ayaka Terayama, Daisuke Goshima, 2019

机译：通过响应面法和优化技术优化酶的添加以提高全麦面包的制作质量
7. Optimization of image analysis techniques for quality assessment of whole-wheat breads made with fat replacer [O] . Patrícia Matos Scheuer, Jorge Augusto Sandoval Ferreira, Bruna Mattioni, 2015

机译：用脂肪替代品制备全麦面包质量评价图像分析技术的优化
8. Improved response surface methodology algorithm with an application to traffic signal optimization for urban networks [R] . Joshi, S. S. , Rathi, A. K. , Tew, J. D. 1995

机译：改进的响应面方法算法及其在城市网络交通信号优化中的应用

Optimization of enzymes addition to improve whole wheat bread making quality by response surface methodology and optimization technique

著录项

引文网络

相似文献

相关主题

期刊订阅