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浏览/检索结果: 共4条，第1-4条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread 期刊论文 Food Science and Nutrition, 2019 作者:  Chen, Y.;  Yang, X.;  Guo, H.;  Li, J.;  Ren, G. 收藏  |  浏览/下载：5/0  |  提交时间：2019/11/21 Chinese steamed bread  extruded adzuki bean flour  nutritional property  sensory evaluation  wheat flour  α-glucosidase inhibitory activity   Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread. 期刊论文 Food science & nutrition, 2019, 卷号: Vol.7 No.10, 页码: 3244-3252 作者:  Yinhuan Chen;  Xiushi Yang;  Huimin Guo;  Jincai Li;  Guixing Ren 收藏  |  浏览/下载：15/0  |  提交时间：2019/11/21 Chinese steamed bread  extruded adzuki bean flour  nutritional property  sensory evaluation  wheat flour  α‐glucosidase inhibitory activity   Fate of deoxynivalenol and deoxynivalenol-3-glucoside during wheat milling and Chinese steamed bread processing 期刊论文 FOOD CONTROL, 2014, 卷号: 44, 页码: 86-91 作者:  Zhang, Huijie;  Wang, Bujun 收藏  |  浏览/下载：2/0  |  提交时间：2016/12/05 Deoxynivalenol  Deoxynivalenol-3-glucoside  Wheat  Milling  Chinese steamed bread  Processing   Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread 期刊论文 JOURNAL OF CEREAL SCIENCE, 2007, 卷号: 46, 期号: 1, 页码: 1-10 作者:  Zhang, Pingping;  He, Zhonghu;  Chen, Dongsheng;  Zhang, Yong;  Larroque, Oscar R. 收藏  |  浏览/下载：5/0  |  提交时间：2016/12/05 Triticum aestivum  1B/1R translocation  gluten protein  quantification  northern-style Chinese steamed bread