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Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking

机译：不同烘焙粉对泡沫饼干中物理化学，感官和挥发性化合物的影响及其对浸泡过程中睾丸修饰的影响

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Giada Canali; Federica Balestra; Virginia Glicerina; Federica Pasini; Maria Fiorenza Caboni; Santina Romani;
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1. Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking [J] . Canali Giada, Balestra Federica, Glicerina Virginia, Journal of Food Science and Technology . 2020,第10期

机译：不同烘焙粉对泡沫过程中饼干物理化学，感官和挥发性化合物的影响及其对浸泡过程中睾丸修饰的影响
2. Male date palm flower powder: Effect of incorporation on physico-chemical, textural, and sensory quality of biscuits [J] . Sirine Karra, Haifa Sebii, Mohamed Ali Bouaziz, Journal of Food Processing and Preservation . 2020,第9期

机译：男性枣棕榈花粉：掺入物理化学，造纹和饼干感官质量的影响
3. Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits [J] . Choudhury Monisha, Badwaik Laxmikant S., Borah Pallab Kumar, Journal of Food Science and Technology . 2015,第10期

机译：笋粉强化对饼干理化，质构和感官特性的影响
4. The Influence Of ZnO Sensor Modification By Porphyrins On To The Character Of Sensor Response To Volatile Organic Compounds. [C] . G.V. Belkova, S.A. Zavyalov, N.N. Glagolev, International Symposium on Olfaction and Electronic Nose . 2009

机译：卟啉ZnO传感器改性对挥发性有机化合物的传感器响应特征的影响。
5. Adhesion of food powders during coating and the effects of alkalization and roasting conditions on cocoa volatile compounds. [D] . Huang, Yang. 2010

机译：包衣过程中食品粉末的粘附力以及碱化和烘烤条件对可可挥发性化合物的影响。
6. Influence of bamboo shoot powder fortification on physico-chemical textural and organoleptic characteristics of biscuits [O] . Monisha Choudhury, Laxmikant S. Badwaik, Pallab Kumar Borah, 2015

机译：竹笋粉强化剂对饼干理化质构和感官特性的影响
7. Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour [O] . Simona Maria Man, Laura Stan, Adriana Păucean, 2021

机译：营养，感官，纹理性质和挥发性化合物与烘焙亚麻籽面粉部分取代小麦粉的饼干

Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking

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