Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread.

导出 LinkOut

翻译打印收藏纠错

作者： Łukasz,Łopusiewicz ^[1] ; Przemysław Łukasz,Kowalczewski ^[2] ; Hanna Maria,Baranowska ^[3] ; Łukasz,Masewicz ^[3] ; Ryszard,Amarowicz ^[4] ; Urszula,Krupa-Kozak ^[4]

作者单位： Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, Klemensa Janickiego 35 Str., 71-270 Szczecin, Poland. ^[1] Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego Str., 60-624 Poznań, Poland. ^[2] Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego Str., 60-637 Poznań, Poland. ^[3] Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland. ^[4]

关键词 LF NMR by-product revalorization flaxseed gluten-free breadmaking microbial stability secoisolariciresinol diglucoside staling texture profile

DOI 10.3390/foods12030595

PMID 36766124

发布时间 2023-02-13

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Foods (Basel, Switzerland)

2023年12卷3期

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

检索历史清除