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Solvent retention capacity for different wheats and flours evaluation
commercial wheat wheat variety composite flour SRC Tukey’s test
2014/2/25
The baking quality in the sets of both commercial and variety wheat samples (80 and 18 items) and wheat composite flour (standard and 25 blends) was evaluated in terms of the Solvent retention capacit...
Effect of Exopolysaccharide-Producing Cultures on Moisture Retention in Low Fat Mozzarella Cheese
Mozzarella cheese low fat moisture polysaccharide capsule
2008/3/27
Low fat (6%) Mozzarella cheese was made in 10-L vats using an exopolysaccharide-producing starter culture consisting of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. A cont...
Determination of folates in vegetables and their retention during boiling
vegetables folate determination retention
2014/3/3
HPLC method for 5-methyltetrahydrofolate (5-MTHF) determination in vegetables was optimised for the folate release from the food matrix. Enzymatic hydrolyses using the subsequent addition of α-amylase...