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Stickiness and physicochemical properties of dough during mixing as monitored by ATR-FTIR and NMR ap
  • 所属机构名称：江南大学
  • 成果类型：会议
  • 相关项目：面包面团体系表面分子胶粘性形成的机理及关键因素
同会议论文项目
面包面团体系表面分子胶粘性形成的机理及关键因素
期刊论文 15 会议论文 3 著作 1
同项目会议论文
Using ATR-FTIR in the studies of dough surface properties such as stickiness
Distribution and state of water of sticky and nonsticky doughs as studied by NMR and MRI