Zobrazeno 1 - 7
of 7
pro vyhledávání: '"bread aging rate"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 47-55 (2024)
In order to study the impact of desalted duck egg white/gelatin (DDG) obtained by gelatin gel assisted desalting on the quality of bread, the bread was prepared by direct fermentation, and the baking loss rate, specific volume, moisture content and t
Externí odkaz:
https://doaj.org/article/d4e072450af54417a5fb7cde205e61e1
Akademický článek
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Autor:
Qi, Wen1 (AUTHOR), Ma, Chun‐Min1 (AUTHOR), Xing, Wen‐Jing1 (AUTHOR), Yang, Yang1 (AUTHOR), Fan, Jing1 (AUTHOR), Yang, Chun‐Hua1 (AUTHOR) yangchunhua25295@126.com, Zhang, Na1 (AUTHOR) foodzhangna@163.com
Publikováno v:
Starch / Staerke. Sep2023, Vol. 75 Issue 9/10, p1-11. 11p.
Publikováno v:
Science & Technology of Food Industry; Jun2024, Vol. 45 Issue 12, p47-55, 9p
Publikováno v:
Applied Sciences (2076-3417); Jul2023, Vol. 13 Issue 13, p7670, 22p
Publikováno v:
Applied Sciences (2076-3417); Oct2020, Vol. 10 Issue 19, p6868, 15p
Autor:
HUANG,JING-HAN, 黃靖涵
106
The objective of this study is screening the best lactic acid bacterial strain for sourdough with best fermentation quotient and adding the best antioxidant banana flower powder to increase added value of steamed bread. The sourdough microor
The objective of this study is screening the best lactic acid bacterial strain for sourdough with best fermentation quotient and adding the best antioxidant banana flower powder to increase added value of steamed bread. The sourdough microor
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/mms9ns
