Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Hong-Jia Lu"'
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 404-409 (2023)
ABSTRACTBlueberry wine residue was added to low-gluten flour in proportions of 0, 2, 4, and 6%, and the effect on dough properties was studied. The addition of blueberry wine residue reduced the final viscosity and retrogradation value of low-gluten
Externí odkaz:
https://doaj.org/article/0b5f20006a944866b1fa6b737470c721
Autor:
REN Zhong-shu, HONG Jia-lu
Publikováno v:
Journal of Bohai University (Philosophy & Social Science Edition) / Bohai Daxue Xuebao (Zhexue Shehuikexue Ban); 2014, Issue 6, p020-025, 6p
Publikováno v:
CyTA: Journal of Food. 2023, Vol. 21 Issue 1, p404-409. 6p.
Autor:
Cong, Pifu1 (AUTHOR) congpifu@163.com, Chen, Kexin2 (AUTHOR), Qu, Limei1 (AUTHOR), Han, Jianbo1 (AUTHOR)
Publikováno v:
Chinese Geographical Science. Jun2019, Vol. 29 Issue 3, p372-381. 10p.
Publikováno v:
International Journal of Clinical Practice; Nov2021, Vol. 75 Issue 11, p1-8, 8p
Publikováno v:
Arid Zone Research / Ganhanqu Yanjiu; 5/15/2021, Vol. 38 Issue 3, p855-866, 12p
Publikováno v:
Food Weekly News; 12/14/2023, p434-434, 1p