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检索条件"主题词=Enzymatic extrusion"
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Modification of physicochemical properties and degradation of barley flour upon enzymatic extrusion
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Food Bioscience 2022年 第1期45卷 324-331页
作者: Shuna Zhao Aiquan Jiao Yueyue Yang Qing Liu Wenqi Wu Zhengyu Jin State Key Laboratory of Food Science and Technology Jiangnan UniversityWuxi214122People’s Republic of China School of Food Science and Technology Jiangnan UniversityWuxi214122People’s Republic of China Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan UniversityWuxi214122People’s Republic of China
In order to evaluate the application potential of enzyme-extruded barley flour(EEBF)in the brewing of whole-barley beer,the physicochemical properties,mashing and fermentation effects of EEBF were studied,and conventi... 详细信息
来源: 维普期刊数据库 维普期刊数据库 评论
Effects of the extrusion and enzymatic extrusion treatment on the apparent viscosity of degerminated maize grits
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International Journal of Agricultural and Biological Engineering 2024年 第3期17卷 249-254页
作者: Mingming Qi Dongliang Zhang Chengqian Jin Shanfeng Chen Hongjun Li Chengye Ma School of Agricultural Engineering and Food Science Shandong University of TechnologyZibo 255000ShandongChina Key Laboratory of Shandong Provincial Universities for Technologies in Functional Agricultural Products Zibo 255000ShandongChina
Apparent viscosity is an important parameter for glucose syrup *** is greatly affected by particle size and concentration of *** order to analyze the factors influencing the apparent viscosity,the particle size distri... 详细信息
来源: 维普期刊数据库 维普期刊数据库 评论