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Change of Proteins in Instant Chinese Noodle by the Fermentation of Lactobacillus plantarum NRIC 0380 Affects the Noodle Quality

机译：通过乳杆菌的发酵术中蛋白质的蛋白质的变化影响Nic 0380的乳酸乳杆菌0380影响了面条质量

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作者
Eriko YAHATA; Yuki SAWATARI; Hisashi SUGIYAMA; Akihiro HANAOKA; Atsushi YOKOTA; Haruo SARUYAMA;
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年度 2008
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入库时间 2022-08-20 22:18:59

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1. Change of Proteins in Instant Chinese Noodle by the Fermentation of Lactobacillus plantarum NRIC 0380 Affects the Noodle Quality [J] . Eriko Yahata, Yuki Sawatari, Hisashi Sugiyama, Food science and technology research . 2008,第3期

机译：植物乳杆菌NRIC 0380发酵产生的方便面中蛋白质的变化对面条品质的影响
2. Effects of Lactobacillus plantarum Inoculum on the Fermentation Rate and Rice Noodle Quality [J] . Dong-Hui Geng, Lu Liu, Sumei Zhou, Journal of Oleo Science . 2020,第9期

机译：乳杆菌接种物对发酵率和稻米面条的影响
3. Fermentation Effect on the Properties of Sweet Potato Starch and its Noodle's Quality by Lactobacillus plantarum [J] . Liao Luyan, Wu Weiguo Journal of food process engineering . 2017,第3期

机译：植物乳杆菌发酵对甘薯淀粉特性及其面条品质的影响
4. Effects of Allelic Variations in HMW-GS and Waxy Proteins on Dough Alveogram Properties and Chinese White Salt Noodle Qualities [C] . Deng Zhiying, Chen Jiansheng, Zhang Yongxiang, 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：HMW-GS和蜡质蛋白的等位基因变异对面团泡孔图特性和中国白盐面条品质的影响
5. Noodle dough rheology and quality of instant fried noodles. [D] . Yu, Li Juan. 2004

机译：面条面团的流变性和方便面的品质。
6. Microencapsulation of Lactobacillus plantarum MTCC 5422 in fructooligosaccharide and whey protein wall systems and its impact on noodle quality [O] . R. Rajam, S. Bharath Kumar, P. Prabhasankar, 2015

机译：植物乳杆菌MTCC 5422在低聚果糖和乳清蛋白壁系统中的微囊化及其对面条品质的影响
7. A comparison of food and nutrient intake between instant noodle consumers and non-instant noodle consumers in Korean adults [O] . Park, Juyeon, Lee, Jung-Sug, Jang, Young Ai, 2011

机译：韩国成年人的方便面消费者和非即食面消费者的食物和营养摄入量比较

Change of Proteins in Instant Chinese Noodle by the Fermentation of Lactobacillus plantarum NRIC 0380 Affects the Noodle Quality

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