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Mechanical properties of oats and oat products
glass transition hardness texture watera
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2010/8/12
The aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to sho...
Role of lipid reactions in quality of oat products
oat lipids storage stability
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2010/8/12
In traditional oat processing practice the control of lipid reactions relies largely on empirical experiences and dogmatic principles rather than on profound understanding of the underlying mechanisms...
Viscosity of beta-glucan in oat products
beta-glucan viscosity oat products
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2010/8/12
Oats contain 3-5% of mixed linked beta-glucan, or (1-3), (1-4) â-D-glucan, referred to hereafter as beta-glucan. Oat beta-glucan is a viscous, and soluble dietary fibre component. Soluble and vi...