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Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends

机译：从小麦粉和火龙果（Hylocereus undatus）果皮粉混合物制备的饼干的营养成分，物理特性和感官评价

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Lee-Hoon Ho; Nadratul Wahidah binti Abdul Latif;
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1. Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends [J] . Lee-Hoon Ho, Nadratul Wahidah binti Abdul Latif Cogent Food & Agriculture . 2016,第1期

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2. Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends [J] . Ufot Evanson Inyang, Comfort Friday Effiong, Anne Peter Edima-Nyah International Journal of Food Science and Biotechnology . 2018,第2期

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3. Selected Functional Properties, Proximate Composition of Flours and Sensory Characteristics of Cookies from Wheat and Millet-Pigeon Pea Flour Blends [J] . E.C. Omah, G.I. Okafor Pakistan journal of nutrition: PJN . 2015,第9期

机译：小麦和Mill鸽子豌豆粉混合物的选定功能特性，面粉的近成分和饼干的感官特性
4. Evaluation of The Nutritional, Physical and Sensory Quality of Functional Ladrang Chips Produced From Wheat Flour and Pregelatinized Tannia Flour Blends [C] . I Nengah Kencana Putra, I Putu Suparthana, Ni Putu Timur Ina International Conference on Biosciences and Medical Engineering . 2019

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5. Phenolic acid composition and antioxidant properties of aqueous extracts from wheat and sorghum flours and cookies [D] . Schoeman, Carien J. 2013

机译：小麦和高粱粉和曲奇水提取物的酚酸成分和抗氧化性能
6. Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties [O] . Ulfat Jan, Adil Gani, Mudasir Ahmad, 2015

机译：小麦粉与荞麦粉混合制成的曲奇的特性及其对抗氧化性能的影响
7. Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies [O] . Joseph Kudadam Korese, Solomon Kofi Chikpah, Oliver Hensel, 2021

机译：橙皮甘薯粉粒径和小麦粉替代度对饼干的物理，营养，造影性和感官特性的影响

Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends

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