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Evaluation of nutritional characteristics and consumers’ acceptance of gluten-free sweet biscuits made from rice-based pregelatinized composite flours containing orange pomace and soy protein isolate

机译：评估营养特征和消费者接受含有含有橙色泡沫和大豆蛋白分离物的基于稻的稻米粉状复合面粉的无麸质甜饼干

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Caroline Alves Cayres; José Luis Ramírez Ascheri; Maria Antonieta Peixoto Gimenes Couto;
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1. Evaluation of nutritional characteristics and consumers’ acceptance of gluten‑free sweet biscuits made from rice‑based pregelatinized composite flours containing orange pomace and soy protein isolate [J] . Caroline Alves Cayres, Jose Luis Ramirez Ascheri, Maria Antonieta Peixoto Gimenes Couto SN Applied Sciences . 2021,第2期

机译：评估营养特征和消费者接受含有含有橙色泡沫和大豆蛋白分离物的基于稻的稻米粉状复合面粉的无麸质甜饼干
2. Whole-grain sorghum, orange pomace, and whey blends as a novel gluten-free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum-based pregelatinized flour) [J] . Caroline Alves Cayres, Jose Luis Ramirez Ascheri, Maria Antonieta Peixoto Gimenes Couto, Journal of Food Processing and Preservation . 2021,第1期

机译：全麦高粱，橙色焊料和乳清混合物作为一种新型无麸质预素化成分：物理化学和粘贴性能评估（基于高粱的预胶粉面粉）
3. Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites [J] . European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2017,第8期

机译：评估由玉米橡子粉或玉米粉粉复合材料制成的无麸质饼干的质量，营养价值和抗氧化活性
4. Selection of Ingredient Levels for Development of High Fibre- Protein Enriched Biscuits Based on Apple Pomace and Black Soy-Flour [C] . Anupama Singh, Ivy Rana, Kumbhar B.K Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2007

机译：基于Apple Pomace和黑色大豆面粉的高纤维蛋白富含饼干发育成分水平的选择
5. Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour [O] . Adetiya Rachman, Margaret A. Brennan, James Morton, 2020

机译：添加蛋清蛋白和大豆蛋白分离物对基于香蕉粉的无麸质意大利面的营养特性和体外消化率的影响
6. Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour [O] . Adetiya Rachman, Margaret A. Brennan, James Morton, 2020

机译：基于香蕉粉的蛋白蛋白和大豆蛋白分离添加对营养性质的营养性能和含有无麸质面膜的体外消化率

Evaluation of nutritional characteristics and consumers’ acceptance of gluten-free sweet biscuits made from rice-based pregelatinized composite flours containing orange pomace and soy protein isolate

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