首页> 外文OA文献 >Formation of functional and technological properties of flour dough and quality of finished products in the technology of custard gingerbread with the use of «magnetofood» food additive

【2h】

Formation of functional and technological properties of flour dough and quality of finished products in the technology of custard gingerbread with the use of «magnetofood» food additive

机译：用«磁品食品»食品添加剂的蛋奶饼干技术的面粉面团和成品质量的功能和技术性质的形成。食品添加剂

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
Iryna Tsykhanovska;
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. Compositional and varietal influence of finger millet flour on rheological properties of dough and quality of biscuit. (Special Issue: Innovative baking technologies: new starches, functional bread and cereal products.) [J] . Supradip Saha, Arun Gupta, Singh S. R. K., LWT-Food Science & Technology . 2011,第3期

机译：小米粉对面团流变特性和饼干品质的成分和品种影响。（特刊：创新的烘焙技术：新淀粉，功能性面包和谷物产品。）
2. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality [J] . de la Horra Ana E., Eugenia Steffolani Maria, Barrera Gabriela N., Food Technology and Biotechnology . 2015,第4期

机译：酵母发酵层压咸制品：面粉和面团的特性及其与产品技术质量的关系
3. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality [J] . de la Horra Ana E., Steffolani María Eugenia, Barrera Gabriela N., Food Technology and Biotechnology . 2015,第4期

机译：酵母发酵层压咸制品：面粉和面团的特性及其与产品技术质量的关系
4. Estimating dough properties and end-product quality from flour composition [C] . F. Bekes, W. Ma, S. Tomoskozi International Gluten Workshop . 2013

机译：估算面粉组成的面团特性和最终产品质量
5. The effects of additives on dough rheological properties of pre-proofed frozen dough and baking quality of bread sticks. [D] . Uriyapongson, Juntanee. 2002

机译：添加剂对预发酵冷冻面团的面团流变性和面包条烘烤质量的影响。
6. Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality [O] . Ana E. de la Horra, María Eugenia Steffolani, Gabriela N. Barrera, 2015

机译：酵母发酵层压咸制品：面粉和面团的特性及其与产品技术质量的关系
7. The formation of functional and technological properties of the dough and quality indicators of oatmeal cookies with the use of «magnetofood» food additive [O] . Iryna Tsykhanovska 2019

机译：使用«磁品食品»食品添加剂的燕麦饼干面团和质量指标的功能和技术特性的形成

Formation of functional and technological properties of flour dough and quality of finished products in the technology of custard gingerbread with the use of «magnetofood» food additive

著录项

引文网络

相似文献

相关主题

期刊订阅