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Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours

机译：小麦面粉，面团和面包的参数，由荞麦和小米面粉强化

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Soňa Gavurníková; Michaela Havrlentová; Ľubomír Mendel; Iveta Čičová; Magdaléna Bieliková; Ján Kraic;
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年度 2011
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1. Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours [J] . Gavurníková, Soňa, Havrlentová, Polnohospodarstvo . 2011,第4期

机译：荞麦和小米粉强化的小麦粉，面团和面包的参数
2. The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread [J] . Journal of Cereal Science . 2017,第期

机译：添加苋菜，荞麦，鹰嘴豆，玉米，小米和藜麦面粉对水稻面团流变特性，造影和感官质量的比较
3. The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread [J] . Buresova Iva, Tokar Marian, Marecek Jan, Invasive Plant Science and Management . 2017,第2期

机译：添加苋菜，荞麦，鹰嘴豆，玉米，小米和藜麦面粉对水稻面团流变特性，造影和感官质量的比较
4. THE EFFECTS OF WHEAT FLOUR ARABINOGALACTAN- PEPTIDE ON MIXING CHARACTERISTICS OF WHEAT FLOUR DOUGH AND THE RESULTING BREADS [C] . A.-M. A. Loosveld, J.A. Delcour European Symposium on Enzymes in Grain Processing . 2000

机译：小麦粉Arabinogalactan-肽对小麦粉面团和所得面包搅拌特性的影响
5. Evaluation of extruded-expelled low-fat soybean flour in flour blends and the effects on bread and dough development. [D] . Traynham, Toshiba Lynne. 2006

机译：评价挤压混合面粉中的低脂大豆粉及其对面包和面团发育的影响。
6. Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix [O] . Sameh Maktouf, Khawla Ben Jeddou, Claire Moulis, 2016

机译：珍珠粟-小麦粉混合物面团流变学特性和面包质地的评价
7. Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour [O] . Vira Drobot, Anastasiya Semenova, Jelyzaveta Smirnova, 2014

机译：荞麦加工产品对全麦面粉和面包品质的影响

Parameters of Wheat Flour, Dough, and Bread Fortified by Buckwheat and Millet Flours

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