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Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads

机译：微波辐射米粉对强化面包中无麸质面包制作和β-葡聚糖分子大小的影响

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Producción Científica

机译：科学生产

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Pérez Quirce Sandra; Ronda Balbás María Felicidad; Lazaridou Athina; Biliaderis Costas G.;
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年度 2017
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正文语种 eng
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1. Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of beta-Glucans in the Fortified Breads [J] . Food and bioprocess technology . 2017,第8期

机译：微波辐射预处理米粉对强化面包的无麸质面包制备和β-葡聚糖的分子大小的影响
2. Nutritional and functional performance of high beta-glucan barley flours in breadmaking: mixed breads versus wheat breads. [J] . Collar C, Angioloni A European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2014,第3期

机译：高β-葡聚糖大麦粉在面包制作中的营养和功能表现：混合面包与小麦面包。
3. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions [J] . Food Science and Technology International . 2020,第4期

机译：受毒素和荞麦粉馏分粒径和化学成分影响的无麸质面包制作
4. Physicochemical, sensory and nutritional evaluation of gluten-free bread based on rice and soybean flour [C] . Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2017

机译：基于水稻和大豆面粉的无麸质面包的物理化学，感觉和营养评价
5. Comparison and acceptabilty of gluten-free yeast breads made with quinoa flour. [D] . Chase, Caraline Bianchetto. 2014

机译：藜麦粉制成的无麸质酵母面包的比较和可接受性。
6. Relationship between Rice Flour Particle Sizes and Expansion Ratio of Pure Rice Bread [O] . Seigo Murakami, Mai Kuramochi, Tomonori Koda, 2016

机译：纯稻面粉米粉粒径与膨胀比的关系
7. Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads [O] . Collar, Concha, Angioloni, Alessandro 2013

机译：高β-葡聚糖大麦粉在面包制作中的营养和功能表现：混合面包与小麦面包

Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads

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