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EVALUATION OF WHITE BREAD PHYSICAL CHARACTERISTICS SUBSTITUTED BY RED KIDNEY BEAN FLOUR WITH DIFFERENT PARTICLE SIZES AND CONCENTRATIONS

机译：用不同粒径和浓度评价红芸豆粉取代的白面包物理特性

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Rio Alif Ramzy;
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1. Breath hydrogen and methane responses of men and women to breads made with white flour or whole wheat flours of different particle sizes [J] . Hallfrisch J, Behall KM Journal of the American College of Nutrition . 1999,第4期

机译：男性和女性对不同粒径的白面粉或全麦面粉制成的面包的呼吸氢和甲烷反应
2. Incorporation of pulse flours (green lentils, navy beans, yellow peas, and pinto beans) of different particle sizes into pita bread. [J] . Borsuk Y., Arntfield S., Lukow O. Canadian Journal of Plant Science . 2011,第2期

机译：将脉冲面粉（绿色扁豆，海军豆，黄豆和九豆）纳入皮塔饼面包。
3. EFFECT OF WHITE WHEAT FLOUR SUBSTITUTION WITH WHOLE OAT FLOUR ON PHYSICAL PROPERTIES OF PART-BAKED FROZEN BREAD [J] . Majzoobi Mahsa, Raissjalali Aida, Jamalian Jalal, Journal of texture studies . 2015,第6期

机译：用全麦面粉替代白小麦面粉对部分烤制冷冻面包的物理性能的影响
4. The Physical, Chemical, and Sensory Properties of Sweet Bread from Jack Bean Flour Modified with Acetic Acid [C] . Achmad Ridwan Ariyantoro, Bambang Sigit Amanto, Asbari Nurpatria Kristin International Conference and Exhibition on Powder Technology Indonesia . 2020

机译：甜蜜面包的物理，化学品和感官特性从杰克豆粉改性用醋酸改性
5. Development and evaluation of whole wheat breads made from hard red and hard white winter wheat flours. [D] . Gonzaga, Ana Laura Berbrian. 1996

机译：硬红和硬白冬小麦粉制成的全麦面包的开发和评估。
6. Evaluation of nutritional textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients [O] . Dipika Agrahar-Murugkar, Paridhi Gulati, Nachiket Kotwaliwale, 2015

机译：评价含有发芽和发芽成分的复合面粉制成的面团和饼干的营养质地和粒度特征
7. THE EFFECT OF RATIO WHITE SWEET POTATO FLOUR AND RED BEAN FLOUR ON THE PHYSICAL CHARACTERISTICS ON COMPOSITE FLAKES [O] . 2020

机译：比例白甘薯粉和红豆面粉对复合薄片物理特性的影响

EVALUATION OF WHITE BREAD PHYSICAL CHARACTERISTICS SUBSTITUTED BY RED KIDNEY BEAN FLOUR WITH DIFFERENT PARTICLE SIZES AND CONCENTRATIONS

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