Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

著录项

• 来源
  《Cereal Chemistry》 |2018年第3期|共10页
• 作者

  Lu Xikun; Brennan Margaret A.; Serventi Luca; Brennan Charles S.;

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• 作者单位

  Department of Wine Food and Molecular BiosciencesLincoln UniversityLincoln Christchurch New Zealand;

  Department of Wine Food and Molecular BiosciencesLincoln UniversityLincoln Christchurch New Zealand;

  Department of Wine Food and Molecular BiosciencesLincoln UniversityLincoln Christchurch New Zealand;

  Department of Wine Food and Molecular BiosciencesLincoln UniversityLincoln Christchurch New Zealand;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业化学;
• 关键词

  bread; dough; mushroom powder; physical properties and porosity;

  机译：面包;面团;蘑菇粉;物理性质和孔隙度;