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1
The Farinograph Handbook: Advances in Technology, Science, and Applications
Woodhead Publishing
Jayne E. Bock
,
Clyde Don
dough
mixing
farinograph
wheat
cereal
torque
gluten
glutenin
temperature
absorption
protein
peak
rate
rheological
shear
speed
glutenins
proteins
mixer
method
flours
brabender
doughs
sci
rheology
testing
scale
effect
weight
gmp
hmw
network
baking
addition
stability
methods
lmw
particles
sds
stress
blades
lever
doi.org
appendix
biomass
standard
particle
sample
farinogram
products
年:
2022
语言:
english
文件:
PDF, 18.79 MB
您的标签:
0
/
0
english, 2022
2
The Farinograph Handbook : Advances in Technology, Science, and Applications, 4th Edition
Elsevier Science
Jayne E. Bock
,
Clyde Don
dough
mixing
farinograph
wheat
cereal
torque
glutenin
gluten
temperature
absorption
peak
protein
rate
rheological
shear
glutenins
speed
proteins
mixer
method
flours
doughs
sci
brabender
scale
weight
effect
testing
hmw
rheology
network
addition
baking
methods
gmp
stability
lmw
particles
stress
blades
sds
lever
standard
particle
biomass
product
products
farinogram
function
viscosity
年:
2022
语言:
english
文件:
EPUB, 37.11 MB
您的标签:
0
/
4.5
english, 2022
3
粮油科技英语
rice
wheat
lipids
endosperm
cent
starch
kernel
cereals
content
protein
100g
composition
grain
amino
barley
proteins
dough
granules
sorghum
ash
contains
layers
milled
starches
lipid
mixing
rrr
wheats
arr
milling
rra
soluble
total
b.u
baking
fatty
fiber
gluten
glycolipids
layer
phospholipids
shown
aleurone
average
bok
cereal
embryo
figure
flours
fractions
语言:
chinese
文件:
PDF, 5.69 MB
您的标签:
0
/
0
chinese
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