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Distribution of Phospholipid during Gelatinization Process of Wheat Flour Suspension

机译：小麦粉悬浮液凝胶化过程中磷脂的分布

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Masataka Ishinaga; Rukeyanmu Tuohuti; Aiko Ueda; Megumi Ohama; Yui Matsuda; Sumi Sugiyama;
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1. Distribution of Phospholipid during Gelatinization Process of Wheat Flour Suspension [J] . Ishinaga Masataka, Tuohuti Rukeyanmu, Ueda Aiko, 日本食品科学工学会誌 . 2010,第7期

机译：小麦粉悬浮液糊化过程中磷脂的分布
2. Distribution of Phospholipid during Gelatinization Process of Wheat Flour Suspension [J] . Ishinaga Masataka, Tuohuti Rukeyanmu, Ueda Aiko, 日本食品科学工学会誌 . 2010,第7期

机译：小麦粉悬浮液凝胶化过程中磷脂的分布
3. Effect of extruded wheat flour and pre-gelatinized cassava starch on process and quality parameters of French-type bread elaborated from frozen dough [J] . Ortolan Fernanda, Brites Lara Tatiane G., Montenegro Flavio M., Food research international . 2015,第OCTaPTa3期

机译：膨化小麦粉和预糊化木薯淀粉对冷冻面团制作法式面包的工艺和质量参数的影响
4. Optimization of Bread Preparation from Wheat flour and Pre-gelatinized Rice [C] . Lu Fei, Ma Tao, Ren Wentao, 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012

机译：小麦粉和预糊化米制面包的优化
5. Cohesive Properties of Wheat Flour and Their Effect on the Size-Based Separation Process [D] . Siliveru, Kaliramesh 2016

机译：小麦粉的内聚特性及其对基于尺寸的分离过程的影响
6. Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour [O] . Ritika Bajaj, Narpinder Singh, Amritpal Kaur 2019

机译：不同来源的天然淀粉和糊化淀粉对小麦粉海绵蛋糕制作特性的影响
7. Effect Of Extruded Wheat Flour And Pre-gelatinized Cassava Starch On Process And Quality Parameters Of French-type Bread Elaborated From Frozen Dough [O] . Ortolan, Fernanda, Lara Tatiane G., 2016

机译：膨化小麦粉和预糊化木薯淀粉对冷冻面团制作法式面包的工艺和品质参数的影响

Distribution of Phospholipid during Gelatinization Process of Wheat Flour Suspension

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