Effect of Testing Conditions of a Penetrometer on the Firmness of Chinese Northern-Style Steamed Breads

著录项

• 来源
  《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年|116-118|共3页
• 会议地点 Beijing(CN)
• 作者

  Lü Ping; Wang Fengcheng; Yangsoo Kim; Wang Xiaoling; Zhang Zhengxiao;

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• 作者单位

  Grain College, Henan University of Technology, Zhengzhou, China;

  Grain College, Henan University of Technology, Zhengzhou, China;

  Grain College, Henan University of Technology, Zhengzhou, China;

  Grain College, Henan University of Technology, Zhengzhou, China;

  Grain College, Henan University of Technology, Zhengzhou, China;

  Department of Food and Tourism Management, Manchester Metropolitan University , Manchester, UK;

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• 会议组织
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农作物;
• 关键词

  主食馒头; 硬度; 探头尺寸; 压缩深度比例; 切片厚度steamed bread; hardness; the probe size; compression depth ratio; slice thickness;

  机译：主食馒头;硬度;探头尺寸;压缩深度比例;切片厚度%steamed bread; hardness; the probe size; compression depth ratio; slice thickness;