Zobrazeno 1 - 3
of 3
pro vyhledávání: '"REN Chen-gang"'
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 6, Pp 156-162 (2021)
The fat-related enzymes of whole wheat flour cause the increase in fatty acid value, the tallowiness of whole wheat flour and the higher microbial count. This seriously affects the shelf life of whole wheat flour and restricts the circulation and sal
Externí odkaz:
https://doaj.org/article/add5f805ef564ae2a9be012538de069c
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 2, Pp 152-157 (2021)
The quality of steamed bread is not only related to the formula and production technology of steamed bread,but also in connection with the quality of flour.With the development of society and the improvement of people's living standards,the advantage
Externí odkaz:
https://doaj.org/article/d73fc104f23c4034b2752177f3a3b4f4
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 2, Pp 88-93 (2021)
In this study,by measuring the white light interference images,scanning electron microscope pictures and whiteness,transmittance,fine whiteness,L value,a value and b value of japonica rice with different bran degrees,the changed of japonica rice appe
Externí odkaz:
https://doaj.org/article/92fa6594a3b64b91a38ad571c219a36e