初生
发表于 2025-3-21 20:06:38
书目名称Handbook of Breadmaking Technology影响因子(影响力)<br> http://figure.impactfactor.cn/if/?ISSN=BK0420924<br><br> <br><br>书目名称Handbook of Breadmaking Technology影响因子(影响力)学科排名<br> http://figure.impactfactor.cn/ifr/?ISSN=BK0420924<br><br> <br><br>书目名称Handbook of Breadmaking Technology网络公开度<br> http://figure.impactfactor.cn/at/?ISSN=BK0420924<br><br> <br><br>书目名称Handbook of Breadmaking Technology网络公开度学科排名<br> http://figure.impactfactor.cn/atr/?ISSN=BK0420924<br><br> <br><br>书目名称Handbook of Breadmaking Technology被引频次<br> http://figure.impactfactor.cn/tc/?ISSN=BK0420924<br><br> <br><br>书目名称Handbook of Breadmaking Technology被引频次学科排名<br> http://figure.impactfactor.cn/tcr/?ISSN=BK0420924<br><br> <br><br>书目名称Handbook of Breadmaking Technology年度引用<br> http://figure.impactfactor.cn/ii/?ISSN=BK0420924<br><br> <br><br>书目名称Handbook of Breadmaking Technology年度引用学科排名<br> http://figure.impactfactor.cn/iir/?ISSN=BK0420924<br><br> <br><br>书目名称Handbook of Breadmaking Technology读者反馈<br> http://figure.impactfactor.cn/5y/?ISSN=BK0420924<br><br> <br><br>书目名称Handbook of Breadmaking Technology读者反馈学科排名<br> http://figure.impactfactor.cn/5yr/?ISSN=BK0420924<br><br> <br><br>
消极词汇
发表于 2025-3-21 23:00:29
Fundamental Considerations Concerning Dough Rheological Elements and Dynamic Mixing Parametersof the number of revolutions, shear gradient and mass of dough, the mixing intensity changes considerably with changes in the revolutions of the mixing-head and shear gradient, with a constant dough mass. Mixers of different geometrical construction as regards mixing-elements and mixer bowl design w
男生如果明白
发表于 2025-3-22 02:40:41
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表皮
发表于 2025-3-22 05:42:40
Formulation and Processing Techniques for Specialty-Breadsimprovement in living standards. Demands for freshly baked small fermented products, e.g. rolls, baguettes, kipfel and croissants, and confectionery products are also rising. Similar trends have taken place in Hungary, where the consumption of fibre-rich breads and rolls have increased from 1980 to
Hangar
发表于 2025-3-22 11:12:32
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联邦
发表于 2025-3-22 13:56:26
Book 1990n Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control
配偶
发表于 2025-3-22 18:10:57
of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control 978-1-4615-2375-8
accomplishment
发表于 2025-3-22 22:45:27
https://doi.org/10.1007/978-3-322-89471-7enient rate of shear for dough-effective viscosity measurements is 0.167 s., at any chosen mixer-rpm. The most suitable type of viscometer for doughs is the rotation viscometer design, available from Brookfield (USA) and Haake (West Berlin), and the Rheotest 2, manufactured in the GDR by VEB Prüfger
languid
发表于 2025-3-23 02:26:49
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乱砍
发表于 2025-3-23 08:18:08
Yu. Kargin,O. Manoušek,P. Zuman by the process of aeration, both in the external silos, during transport of the flour from external silos to the daily-silos within the bakery, and by passage through mixing-worms and sieve machines (Figs 37 and 38). Another important function of the external silos is the maintenance or adjustment