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CNKI学位论文(1)
在“
SpringerLink电子期刊
”中,
命中:
4
条,耗时:0.015021 秒
在所有数据库中总计命中:
1
条
1.
Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology
作者:
Micheli Maria Bueno
;
Roberta Cruz Silveira Thys…
关键词:
Enzymes
;
Wheat flour
;
Rheological analysis
;
Falling Number
;
Farinography
;
Alveography
刊名:Food and Bioprocess Technology
出版年:2016
2.
Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour—Part II: Combined Effects of Nine Enzymes on Dough Rheology
作者:
Micheli Maria Bueno
;
Roberta Cruz Silveira Thys…
刊名:Food and Bioprocess Technology
出版年:2016
3.
Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours
作者:
Arzu Basman
;
Hamit K?ksel and Perry K. Ng
刊名:European Food Research and Technology
出版年:2002
4.
Effects of increasing levels of transglutaminase on the rheological properties and bread quality characteristics of two wheat flours
作者:
Arzu Basman
;
Hamit K?ksel and Perry K. Ng
刊名:European Food Research and Technology
出版年:2002
1
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