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1 . Academic Journal
戊糖片球菌发酵猕猴桃对面包香气与烘焙特性的影响 / Aroma and baking characteristics of kiwifruit and its bread fermented by Pediococcus pentosaceus
저자
by
黄璟
;
梁丽婷
;
OMEDI Jacob Ojobi
;
陈诚
;
郭睿珺
, et al.
소스
食品与机械 / Food & Machinery
. 38(1):3-14
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7 . Academic Journal
功能性乳酸菌发酵黑豆麦麸酸面团面包的营养及烘焙特性 / Nutritional and Baking Characteristics of Black Bean-Wheat Bran Sourdough Bread Fermented by Functional Lactic Acid Bacteria
저자
by
曹伟超
;
张宾乐
;
Omedi Jacob OJOBI
;
黄璟
;
陈诚
, et al.
소스
食品科学 / Food Science
. 43(2):142-150
Scopus
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7 . Academic Journal
高产植酸酶乳酸菌发酵对黑豆面包蛋白质品质及烘焙特性的影响 / Effect of High-yield Phytase Lactic Acid Bacteria Fermentation on Protein and Baking Quality of Black Bean Sourdough Bread
저자
by
罗昆
;
曹伟超
;
马子琳
;
武盟
;
Omedi Jacob OJOBI
, et al.
소스
食品科学 / Food Science
. 42(6):111-117
Scopus
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7 . Academic Journal
产乳化活性多糖乳酸菌的筛选及其发酵荞麦酸面团、面包的特性 / Screening of Lactic Acid Bacteria Producing Emulsifying Active Exopolysaccharide and Properties of Its Fermented Buckwheat Sourdough and Bread
저자
by
庄靓
;
张宾乐
;
马子琳
;
武盟
;
陈佳芳
, et al.
소스
食品工业科技 / Science and Technology of Food Industry
. 40(13):71-77
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7 . Academic Journal
发酵麦麸及其面包面团中阿拉伯木聚糖溶解性与酚酸释放研究 / Araboxylan Solubilization and Phenolic Acid Release from Fermented Wheat Bran and Bread Dough Incorporated with It
저자
by
罗昆
;
杨文丹
;
马子琳
;
张宾乐
;
汤晓娟
, et al.
소스
食品科学 / Food Science
. 40(4):42-48
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7 . Academic Journal
发酵麦麸对面包膳食纤维组成及烘焙特性的影响 / Effect of Fermented Wheat Bran on Dietary Fiber Composition and Baking Characteristics of Bread
저자
by
张逢温
;
杨文丹
;
张宾乐
;
汤晓娟
;
梁丽
, et al.
소스
食品工业科技 / Science and Technology of Food Industry
. 40(5):1-11
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7 . Academic Journal
高产植酸酶乳酸菌发酵对黑豆面包蛋白质品质及 烘焙特性的影响. (Chinese)
저자
by
罗 昆
;
曹伟超
;
马子琳
;
武 盟
;
Omedi Jacob OJOBI
, et al.
소스
Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 6, p111-117, 7p
Scopus
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7 . Academic Journal
发酵麦麸对面包面团生化特征及烘焙学特性的影响 / Effect of fermented wheat bran on biochemical and baking properties of dough and bread
저자
by
杨文丹
;
张宾乐
;
庄靓
;
杨紫璇
;
蒋慧
, et al.
소스
食品与机械 / Food & Machinery
. 34(3):6-11
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7 .
Study of the mechanism of improvement due to waxy wheat flour addition on the quality of frozen dough bread
저자
by
Chun-Lin Jia
;
Wendan Yang
;
Zixuan Yang
;
Omedi Jacob Ojobi
.
소스
Journal of Cereal Science
. 75:10-16
Web of Science
Scopus
JCR 저널정보
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