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The Effect of Japanese Barnyard Millet (Panicum crus-galli L., var. frumentaceum HOOK. f.) Flour and Silk Fibroin on the Physical Properties and Sensory Attributes of Bread
Japanese barnyard millet flour silk fibroin bread expansion ratio physical properties sensory attributes
2009/8/19
The characteristics of bread containing a proportion of Japanese barnyard millet flour were evaluated for farinograph results, expansion ratio, and taste. In addition, the effect was investigated of a...
Utilization of Cooked and Pasted Quinoa-Tempeh as an Ingredient of Bread
quinoa quinoa-tempeh bread dietary fiber
2009/8/18
Quinoa-tempeh (the quinoa fermented with Rhizopus oligosporus, Q-tempeh) is a typical functional food, but its use has been limited for its strong enzyme activities. To expand the use of quinoa-tempeh...