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浏览/检索结果: 共5条，第1-5条 帮助 限定条件 学科主题：food science & technology    内容类型：期刊论文     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Transformation of deoxynivalenol and its acetylated derivatives in Chinese steamed bread making, as affected by pH, yeast, and steaming time 期刊论文 FOOD CHEMISTRY, 2016, 卷号: 202, 页码: 149-155 作者:  Wu, Li;  Wang, Bujun 收藏  |  浏览/下载：3/0  |  提交时间：2016/12/05 Mycotoxins  3-Acetyl-deoxynivalenol  15-Acetyl-deoxynivalenol  Transformation  Processing parameter  UPLC-MS/MS   Fate of deoxynivalenol and deoxynivalenol-3-glucoside during wheat milling and Chinese steamed bread processing 期刊论文 FOOD CONTROL, 2014, 卷号: 44, 页码: 86-91 作者:  Zhang, Huijie;  Wang, Bujun 收藏  |  浏览/下载：2/0  |  提交时间：2016/12/05 Deoxynivalenol  Deoxynivalenol-3-glucoside  Wheat  Milling  Chinese steamed bread  Processing   Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles 期刊论文 CEREAL CHEMISTRY, 2014, 卷号: 91, 期号: 6, 页码: 623-630 作者:  Guo, Qi;  He, Zhonghu;  Xia, Xianchun;  Qu, Yanying;  Zhang, Yan 收藏  |  浏览/下载：7/0  |  提交时间：2016/12/05 Association between % SDS-unextractable polymeric protein (%UPP) and end-use quality in Chinese bread wheat cultivars 期刊论文 CEREAL CHEMISTRY, 2008, 卷号: 85, 期号: 5, 页码: 696-700 作者:  Zhang, Pingping;  He, Zhonghu;  Zhang, Yan;  Xia, Xianchun;  Chen, Dongshen 收藏  |  浏览/下载：3/0  |  提交时间：2016/12/05 Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread 期刊论文 JOURNAL OF CEREAL SCIENCE, 2007, 卷号: 46, 期号: 1, 页码: 1-10 作者:  Zhang, Pingping;  He, Zhonghu;  Chen, Dongsheng;  Zhang, Yong;  Larroque, Oscar R. 收藏  |  浏览/下载：5/0  |  提交时间：2016/12/05 Triticum aestivum  1B/1R translocation  gluten protein  quantification  northern-style Chinese steamed bread