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Root and tuber flours to improve nutritional quality in instant noodles

机译：根和块茎面粉，以提高方便面的营养品质

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Isabela Gava de Souza; Wellington da Silva Oliveira; Yoon Kil Chang; Helena Teixeira Godoy; Marcio Schmiele; Pedro H. Campelo; Maria Teresa Pedrosa Silva Clerici;
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1. Evaluating the nutritional and sensory quality of bread, cookies and noodles made from wheat supplemented with root tuber flour [J] . Dankwa Kwame Obeng, Liu Yu-Jiao, Pu Zhi-En British Food Journal . 2017,第4期

机译：评估由小麦加根块茎面粉制成的面包，饼干和面条的营养和感官品质
2. Partial Substitution of Rice Flour with Root and Tuber Flours and Its Effect on Pasting Behavior and Quality of Rice Noodle [J] . P. Onnimnit, K. Duangmal, T. Mahawanich Acta Horticulturae . 2013,第989期

机译：米粉被根粉和块茎粉部分替代及其对米粉糊化行为和品质的影响
3. Improving Potato Tuber Quality and Production by Targeted Calcium Nutrition: the Discovery of Tuber Roots Leading to a New Concept in Potato Nutrition [J] . Jiwan P Palta Potato Research . 2010,第4期

机译：通过有针对性的钙营养改善马铃薯块茎的质量和产量：块茎根的发现导致马铃薯营养学的新概念
4. Effect of Chickpea and Okara Composite Flours on The Quality of Instant Noodles [C] . Ng Hui Kuen, Mansoor Abdul Hamid, Hasmadi Mamat, International Conference on Social, Applied Science and Technology in Home Economics . 2017

机译：鹰嘴豆和幼渣复合面粉对方便面质量的影响
5. CHINESE WET NOODLES: OPTIMIZATION OF FORMULATION, EVALUATION OF NOODLE QUALITY; AND THE EFFECT OF CHEMICAL INGREDIENTS ON THE FUNCTIONAL PROPERTIES OF NOODLE FLOUR (RESPONSE SURFACE). [D] . SHELKE, KANTHA. 1986

机译：中国湿面条：配方的优化，面条质量的评估；以及化学成分对面条粉（响应面）功能特性的影响。
6. Effect of maize based composite flour noodles on functional sensory nutritional and storage quality [O] . D. Shobha, D. Vijayalakshmi, Puttaramnaik, 2015

机译：玉米复合粉条对功能感官营养和贮藏品质的影响
7. Improvement of Nutritional Value of Instant Noodles by Fortifying with Catfish (Pangasius Hypophthalmus) Flour [O] . Gusriadi, Depri, Sukmiwati, Mery, u27, Dahlia 2014

机译：Cat鱼面粉强化方便面的营养价值。

Root and tuber flours to improve nutritional quality in instant noodles

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