筛选
科研产出
资源类型:
外文期刊
作者:Ma, Mengmei(精确检索)
作者:Mu, Taihua(精确检索)
作者:Zhou, Liang(精确检索)
排序方式：
- 时间
- 相关度
共3条记录
1Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Potato steamed bread; Anti-staling; Enzymes; Hydrocolloids; Retrogradation enthalpy; Water mobility
年份：2022
2Staling of potato and wheat steamed breads: physicochemical characterisation and molecular mobility
作者：
机构：
来源：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
关键词： Staling properties; starch retrogradation; steamed bread; texture; water mobility
年份：2019
3Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods
作者：
机构：
来源：FOOD CHEMISTRY
关键词： Potato steamed bread; Wheat steamed bread; Saprophytic microorganisms; Flavor compounds; Electronic nose and tongue; Storage properties
年份：2021
首页上一页1下一页尾页
