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Quality characteristics and sensory evaluation of cookies produced from composite blends of sweet potato (Ipomoea batatas L.) and wheat (Triticum aestivum L.) flour

机译：甘薯复合混合物生产的饼干质量特征及感官评价（ Ipomoea batatas l.）和小麦（ Triticum aestivum l.）粉

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M. B. F. Jemziya; T. Mahendran;
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专利

1. Development of SRAP Markers Linked to a Gene for Stem Nematode Resistance in Sweetpotato, Ipomoea batatas （L.） Lam. [J] . ZHAO Ning, ZHAI Hong, YU Xiao-xia, 农业科学学报：英文版 . 2013,第003期

2. Development of SRAP Markers Linked to a Gene for Stem Nematode Resistance in Sweetpotato, Ipomoea batatas (L.) Lam [J] . ZHAO Ning, ZHAI Hong, YU Xiao-xia, 农业科学学报（英文版） . 2013,第003期

3. Effects of Environmental Temperature on the Regeneration Frequency of the Immature Embryos of Wheat (Triticum aestivum L.) [J] . WANG Xin-min, REN Xian, YIN Gui-xiang, 农业科学学报（英文版） . 2014,第004期

4. Substitution of Sweet Potato (Ipomoea Batatas) and Soybean (Glycine Max.) Flour with Durum Wheat (Triticum Durum) Flour Effect on Physicochemical and Sensory Characteristics of Cookies [J] . Tadewos Hadero Food Science and Quality Management . 2019,第2期

机译：硬质小麦（Triticum Durum）面粉替代甘薯（Ipomoea Batatas）和大豆（Glycine Max。）面粉对曲奇的理化和感官特性的影响

5. Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with sweet potato (Ipomoea batatas L.) flour [J] . Mitiku Demelash Hailu, Abera Solomon, Bussa Nugusse, British Food Journal . 2018,第8期

机译：甘薯粉部分替代的小麦面包的理化特性和感官评价

6. Evaluation of Physicochemical Properties and Sensory Attributes of Biscuits Produced from Composite Flours of Wheat (Triticum aestivum l.) and Potato (Solanum tuberosum l.) [J] . Demelash Hailu Food Science and Quality Management . 2017,第5期

机译：小麦（Triticum aestivum l。）和马铃薯（Solanum tuberosum l。）复合面粉生产的饼干的理化性质和感官属性的评价

7. Chemical and sensory characteristics of white sweet potato (Ipomoea batatas L.),rice (Oryza sativa L.),and tapioca (Manihot esculenta) flours-based seasoning composite flour [C] . N N A Aifani, D Ishartani, C Anam International Conference on Food Science and Engineering . 2020

机译：白色甘薯（Ipomoea Batatas L.），米（Oryza Sativa L.）的化学和感官特征，Tapioca（Manihot Esculenta）面粉的调味料粉

8. Temperature, planting depth, and genotype effects on seedling characteristics and seeding rate effects on agronomic and quality performance of winter wheat (Triticum aestivum L.). [D] . Abeyo, Bekele Geleta. 2000

机译：温度，种植深度和基因型对苗期特性的影响以及播种率对冬小麦（Triticum aestivum L.）农艺和品质性能的影响。

9. Physicochemical and sensory evaluation of sweet potato (Ipomoea batatas L.) restructured products produced in the Sinu Valley Colombia [O] . Claudia Denise De Paula, Yenis Ibeth Pastrana-Puche, Karen Margarita Viloria-Benítez, 2021

机译：甘蓝山谷（哥伦比亚Sinu Valley）的甘薯（Ipomoea Batatas L.）重组产品的物理化学和感官评价

10. Qualidade tecnológica de massas alimentícias frescas elaboradas de semolina de trigo durum (T. durum L.) e farinha de trigo (T. aestivum L.) Quality of fresh pastas obtained from blends of durum wheat semolina (T. durum L.) and wheat flour (T. aestivum L.) [O] . Yoon Kil Chang, Héctor Eduardo Martínez Flores 2004

机译：由硬质小麦粗粉（T. durum L.）和小麦粉（T. aestivum L.）制成的新鲜面食的技术质量由硬质小麦粗粉（T. durum L.）和小麦的混合物制得的新鲜糊的质量面粉（T. aestivum L.）

1. Effect of Irrigation System, Tillage System, and Seeding Rates on Wheat (iTriticum aestivum/iL.) Growth, Grain Yield and Its Water Consumption and Efficiency [J] . Alaa M. Akol ,Nadine Nassif ,Khudhair Abbas Jaddoa . 工程(英文)(1947-3931) . 2021,第11期

2. Tolerance of Winter Wheat (iTriticum aestivum/iL.) and Under Seeded Red Clover (iTrifolium pretense/iL.) to Fall Applied Post-Emergent Broadleaf Herbicides [J] . Kristen E. McNaughton ,Lynette R. Brown ,Peter H. Sikkema . 美国植物学期刊（英文） . 2014,第9期

3. 甜菜（Beta vulgaris L.）的转基因研究 Transgenesis fo Crop Improvement ：A Case Study with Sugar Beet（Beta vulgaris L.） [C] . . 中国科协第三届青年学术年会 . 1998

4. 黄花蒿 (Artemisia annua L.)抗疟相关成分累积与土壤特征 [A] . 邸胜娟 . 2017

1. 药用植物黄花蒿(Artemisia annua L.)生态特征研究 [P] . 中国专利： CN105052577A . 2015-11-18

2. 一种基于EEMD多特征融合的轴承复合故障诊断方法 [P] . 中国专利： CN113092112A . 2021-07-09

3. CARBONATED READY-TO-DRINK SWEET POTATO (Ipomoea batatas L.) LEAF EXTRACT-CALAMANSI JUICE BLEND [P] . 外国专利： PH22019050434U1 . 2020-04-27

机译：碳酸盐现成的甜薯（叶番薯）叶提取物-卡拉曼斯果汁混合

4. CARBONATED READY-TO-DRINK SWEET POTATO (Ipomoea batatas L.) LEAF EXTRACT-CALAMANSI JUICE BLEND [P] . 外国专利： PH22019050434Y1 . 2020-04-27

机译：碳酸盐现成的甜薯（叶番薯）叶提取物-卡拉曼斯果汁混合

5. A PROCESS OF PRODUCING POWDERED SUGAR FROM SWEET POTATO (Ipomoea batatas L.) [P] . 外国专利： PH22014000430Y1 . 2014-08-15

机译：用甜土豆生产糖粉的方法（Ipomoea batatas L.）

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Quality characteristics and sensory evaluation of cookies produced from composite blends of sweet potato (Ipomoea batatas L.) and wheat (Triticum aestivum L.) flour

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