机译:苹果剥粉对面包小麦饼干的物理化学特性和营养品质的影响
Angel Kanchev Univ Ruse 47 Ruse Razgrad 7017 Bulgaria;
Ctr Ric Zootecnia &
Acquacoltura CREA ZA Consiglio Ric Agr &
Anal Econ Agr San Angelo Lodigiano Italy;
Univ Milan Dept Food Environm &
Nutr Sci DeFENS Milan Italy;
Angel Kanchev Univ Ruse 47 Ruse Razgrad 7017 Bulgaria;
Josip Juraj Strossmayer Univ Osijek Fac Food Technol Osijek Osijek Croatia;
Josip Juraj Strossmayer Univ Osijek Fac Food Technol Osijek Osijek Croatia;
Josip Juraj Strossmayer Univ Osijek Fac Food Technol Osijek Osijek Croatia;
Antioxidant capacity; apple peel powder; cookies; fibre; polyphenols; sensory quality;
机译:苹果剥粉对面包小麦饼干的物理化学特性和营养品质的影响
机译:紫色地瓜粉的添加对饼干品质特性和氧化稳定性的影响。
机译:乙醇浓度,香料提取物的添加和甜度对苹果苦艾酒的理化特性和感官品质的影响
机译:虫子(Eurygaster s.ve Aelia spp。)损坏的面粉对蛋糕,饼干和面包的品质特性的影响
机译:营养纤维的影响?ecne甜菜和苹果对无与伦比的蜂蜜的测试和质量的储存参数=甜菜和苹果膳食纤维对电池流变学和麸质面包质量的影响
机译:添加果渣对高油曲奇饼干的改善其物理和营养价值的影响
机译:苹果剥离对面包小麦饼干的物理化学特性和营养品质的影响