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Effect of Processing and Drying Methods on the Nutritional Characteristic of the Multi-cereals and Legume Flour

机译：加工和干燥方法对多谷物和豆科植物营养特性的影响

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Kumari PV; Sangeetha N;
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1. Effect of Processing and Drying Methods on the Nutritional Characteristic ofthe Multi-cereals and Legume Flour [J] . Kumari PV, Sangeetha N Journal of Food Processing & Technology . 2017,第4期

机译：加工和干燥方法对多谷物和豆类食品营养特性的影响
2. Effect of processing method on quality characteristics of gluten-free rice cookies containing legume flours [J] . Yuyeon Kim, Duyun Jeong, Hyun-Jung Chung Korean Journal of Food Science and Technology . 2018,第5期

机译：加工方法对含有豆类面粉的无麸质水稻饼干质量特征的影响
3. Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour [J] . Ver?nica de Moura Souza, Seyyed Javad Mousavizadeh, Farshid Ghaderifar, Food Science & Nutrition . 2015,第3期

机译：加工方法对生物强化豆粉营养，感官和理化特性的影响
4. Effects of Traditional Processing Methods on Nutrition and Functional Characteristics of Buckwheat Products [C] . Zhang Li, Li Zhixi, Gong Fengqiu The 10th International Symposium on Buckwheat（第十届国际荞麦会议） . 2007

机译：传统加工方法对荞麦产品营养和功能特性的影响
5. Development and evaluation of a dry process for dry corn masa flour [D] . Villalba Moreno, Alfredo J. 1990

机译：玉米玛莎干粉干法的开发和评估
6. Effect of processing methods on nutritional sensory and physicochemical characteristics of biofortified bean flour [O] . Marie Grace Nkundabombi, Dorothy Nakimbugwe, John H. Muyonga 2016

机译：加工方法对生物强化豆粉营养感官和理化特性的影响
7. Effect of the Addition of Pearl Millet Flour Subjected to Different Processing on the Antioxidants, Nutritional, Pasting Characteristics and Cookies Quality of Rice-Based Composite Flour [O] . Olugbenga Olufemi Awolu 2017

机译：珍珠米粉的添加对水稻复合面粉抗氧化剂，营养，粘贴特征及饼干质量的影响

Effect of Processing and Drying Methods on the Nutritional Characteristic of the Multi-cereals and Legume Flour

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