College of Food Science and Technology, Shenyang Agricultural University, Shenyang, China;
Institute of Food and Process, Liaoning Academy of Agricultural Science, Shenyang, China;
College of Engineering, Shenyang Agricultural University , Shenyang, China;
College of Food Science and Technology, Shenyang Agricultural University, Shenyang, China;
rice bread; process optimization; pre-gelatinization大米面包; 工艺优化; 预糊化处理;
机译:小麦粉和麦芽粉制备面包的优化
机译:小麦粉和麦芽粉制备面包的优化
机译:膨化小麦粉和预糊化木薯淀粉对冷冻面团制作法式面包的工艺和质量参数的影响
机译:优化小麦粉和预凝胶水稻面包制剂的优化
机译:硬红和硬白冬小麦粉制成的全麦面包的开发和评估。
机译:米粉玉米淀粉和小麦淀粉的混合物设计可优化无麸质面包的品质
机译:膨化小麦粉和预糊化木薯淀粉对冷冻面团制作法式面包的工艺和品质参数的影响