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TEA CATECHINS: THEIR STABILITY AND ROLES IN THE BISCUIT MAKING PROCESS AND EFFECTS ON BISCUIT QUALITY

机译：茶儿茶素：它们在饼干制作过程中的稳定性和作用以及对饼干品质的影响

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AMBER SHARMA;
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1. A stability study of green tea catechins during the biscuit making process [J] . Amber Sharma, Weibiao Zhou Food Chemistry . 2011,第2期

机译：饼干制造过程中绿茶儿茶素的稳定性研究
2. Reduced-fat soft-dough biscuits: Multivariate effects of polydextrose and resistant starch on dough rheology and biscuit quality [J] . Moriano Maria Eletta, Cappa Carola, Alamprese Cristina Journal of Cereal Science . 2018,第期

机译：减脂软面团饼干：多元饲料和抗性淀粉对面团流变学和饼干质量的影响
3. Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality [J] . Erinc Hakan, Mert Behic, Tekin Aziz Journal of Food Science and Technology . 2018,第10期

机译：不同尺寸的小麦麸皮纤维作为饼干的脂肪纤维：它对面团流变学和饼干质量的影响
4. Modeling the stability of green tea catechins EGCG and ECG during the biscuit making process [C] . Amber Sharma, Weibiao Zhou International congress on engineering and food . 2011

机译：饼干制作过程中绿茶儿茶素EGCG和ECG的稳定性建模
5. The effects of alternative chemical leavening agents on the quality of refrigerated basic biscuits. [D] . Sethi, Deepa. 2007

机译：替代化学膨松剂对冷藏基本饼干质量的影响。
6. Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality [O] . Hakan Erinc, Behiç Mert, Aziz Tekin 2018

机译：不同尺寸的麦麸纤维作为饼干中的脂肪模拟物：对面团流变学和饼干品质的影响
7. Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality [O] . Hakan Erinc, Behiç Mert, Aziz Tekin 2018

机译：不同尺寸的小麦麸皮纤维作为饼干的脂肪模仿：它对面团流变学和饼干质量的影响

TEA CATECHINS: THEIR STABILITY AND ROLES IN THE BISCUIT MAKING PROCESS AND EFFECTS ON BISCUIT QUALITY

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