首页> 外文OA文献 >Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

【2h】

Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

机译：豆类面粉对无麸质蛋糕品质和淀粉和蛋白质体外消化率的影响

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

摘要
著录项
引文网络
相似文献
相关主题

摘要

9 pages, 6 tables, 3 figures.-- Published online: 5 July 2011.-- The original publication is available at www.springerlink.com

机译：9页，6表，3位数字。-在线发布：2011年7月5日。-原始出版物可在www.springerlink.com上获得。

著录项

作者
Arocha Gularte, Marcia; Gómez, Manuel; Rosell, Cristina M.;
展开▼
作者单位

展开▼
年度 2012
总页数
原文格式 PDF
正文语种 eng
中图分类

相似文献

外文文献
中文文献
专利

1. Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes [J] . Márcia Arocha Gularte, Manuel Gómez, Cristina M. Rosell Food and Bioprocess Technology . 2012,第8期

机译：豆类面粉对无麸质蛋糕品质和淀粉和蛋白质体外消化率的影响
2. Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes. [J] . Arocha Gularte M., Gomez M., Rosell C. M. Food and bioprocess technology . 2012,第8期

机译：豆类面粉对无麸质蛋糕中淀粉和蛋白质的质量和体外消化率的影响。
3. Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread? [J] . Boukid Fatma, Vittadini Elena, Lusuardi Federica, Journal of Functional Foods . 2019,第期

机译：细胞壁完整性在豆类面粉中调节理化品质和体外淀粉水解的无麸质面包吗？
4. Protein composition and starch effects of wheat flour and its relationship with breadmaking quality of wheat [C] . Patricia Rayas-Duarte, Zorba J. Hernandez-Estrada North American Thermal Analysis Society conference . 2019

机译：小麦粉的蛋白质组成和淀粉效应及其与面包品质的关系
5. Effects of Reduced Starch Diets and Starch Digestibility on Nutrient Digestibility, Microbial Protein Flow, and Lactation Performance of Dairy Cows. [D] . Fredin, Shane Michael. 2014

机译：减少淀粉饮食和淀粉消化率对奶牛营养消化率，微生物蛋白流量和泌乳性能的影响。
6. Impact of heat-moisture treatment applied to brown rice flour on the quality and digestibility characteristics of Korean rice cake [O] . Min-Ji Kim, Sea-Gwan Oh, Hyun-Jung Chung 2017

机译：糙米粉加湿湿处理对韩国米糕品质和消化率特性的影响
7. Influence of different hydrocolloids on dough thermo-mechanical properties and in vitro starch digestibility of gluten-free steamed bread based on potato flour [O] . Liu, Xingli, Mu, Taihua, Sun, Hongnan, 2018

机译：不同水胶体对马铃薯粉基无麸质steam头面团热力学性能和体外淀粉消化率的影响

Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

摘要

著录项

引文网络

相似文献

相关主题

期刊订阅