饺子粉

jiǎo zi fěn
  • dumpling flour
饺子粉饺子粉
  1. 使用快速粘度分析仪研究饺子粉的糊化特性

    Research of gelatinization characteristics of dumpling flour with rapid viscosity analyzer

  2. 用快速粘度分析测定仪测试了不同地区产的6个饺子粉样品的糊化特性,同时分析了饺子粉的面筋含量等品质指标。

    Gelatinization characteristics and gluten content as well as other indexes of 6 samples of dumpling flour which were collected from different producing areas were analyzed with a rapid viscosity analyzer .

  3. 高级饺子粉的生产与指标控制

    Production and quality controlling on high-quality Jiaozi flour

  4. 乳化剂在饺子粉中的应用研究

    Applying research of emulsifiers in dumpling-use flour

  5. 饺子专用粉蛋白组分对饺子品质的影响

    Protein Components of Dumpling Special Flour vs Dumpling Quality