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Influence of oat flour on pasting properties of flour blends, cooking quality and sensory attributes of vermicelli

机译：燕麦面粉对面粉混合，烹饪质量和感官属性的影响

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Akanksha Pahwa; Kaushik Khamrui; Writdhama Prasad;
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2. Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta [J] . Mirhosseini Hamed, Rashid Nur Farhana Abdul, Amid Bahareh Tabatabaee, LWT-Food Science & Technology . 2015,第1期

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3. Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends [J] . Ayorinde Falomo, Ehimen R. Ohizua, Abiodun A. Adeola, Food Science & Nutrition . 2017,第3期

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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. Beta-glucan effects on pasting properties and potential health benefits of flours from different oat lines. [D] . Liu, Yanjun. 2010

机译：β-葡聚糖对不同燕麦系列面粉的糊化特性和潜在健康益处的影响。
6. Nutrient composition functional and pasting properties of unripe cooking banana pigeon pea and sweetpotato flour blends [O] . Ehimen R. Ohizua, Abiodun A. Adeola, Micheal A. Idowu, 2017

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7. Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends [O] . Ehimen R. Ohizua, Abiodun A. Adeola, Micheal A. Idowu, 2017

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Influence of oat flour on pasting properties of flour blends, cooking quality and sensory attributes of vermicelli

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