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机译:用萌发的葫芦巴籽粉更换精制小麦粉对饼干质量特征的影响
Department of Food Chemistry and Nutrition College of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth Parbhani -431 402;
Department of Food Chemistry and Nutrition College of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth Parbhani -431 402;
Department of Food Chemistry and Nutrition College of Food Technology Vasantrao Naik Marathwada Krishi Vidyapeeth Parbhani -431 402;
Germinated fenugreek seed flour; cookies; sensory quality; texture;
机译:用萌发的葫芦巴籽粉更换精制小麦粉对饼干质量特征的影响
机译:精制小麦粉加甘薯粉和浓缩乳清蛋白制成的曲奇的感官特性和微生物特性
机译:小麦复合面粉,栗色种子蛋白分离物和黄色木薯粉制成的饼干质量评估
机译:水解胶体对丝胶米粉替代小麦粉曲奇品质的影响
机译:葡萄籽粉夹杂对糖饼干品质和氧化稳定性的影响
机译:脱脂芒果籽粉的添加对小麦粉流变特性和曲奇制作品质的影响
机译:精制小麦粉加甘薯粉和浓缩乳清蛋白制成的曲奇的感官特性和微生物特性