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Updated: Jun 25, 2026

Film Extrusion of Crambe abyssinica/Wheat Gluten Blends
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Film Extrusion of Crambe abyssinica/Wheat Gluten Blends

Published on: January 17, 2017

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挤出花粉用于开发无质面包:一种技术,感觉和微观结构的方法

Juan José Burbano1, Juan Pablo Di Pierro2, Catalina Camacho2

  • 1Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-Universidad Nacional de La Plata, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, 47 y 116, C.P 1900, La Plata, Argentina.

Plant foods for human nutrition (Dordrecht, Netherlands)
|January 8, 2025
PubMed
概括

挤出麦粉 (EQF) 增强了无质面包的质量.

关键词:
陈诺皮 (Chenopodium quinoa) 是一种类植物.面包质量的面包质量与焦点一致的扫描激光显微镜.伪谷物是一种伪谷物.

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Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas

Published on: February 10, 2018

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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.05:55

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.

Published on: June 16, 2018

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相关概念视频

Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...