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Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
mixolab alveograph rheofermentometer dough baking quality
2014/2/26
The Mixolab device in view of the characterisation of the thermo-mechanical behaviour of ten different flours, and establishing the correlations between the rheological parameters of wheat flour suppl...
Mixolab versus Alveograph and Falling Number
Principal Component Analysis Mixolab Alveograph Falling Number protein content wet gluten
2014/2/27
Recently, in 2005, a new method for monitoring the rheological properties of the dough on the entire technological process of bread making became available through Mixolab at an international level. T...