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Substitution of Wheat Flour with Nypa Flour to Characteristics Butter Cake and Acceptance of Panelist

机译：用NYPA粉替代小麦粉对特征黄油蛋糕和专门者的接受

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Muhammad Mursyid;
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年度 2018
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1. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake [J] . Nisachon Jongsutjarittam, Sanguansri Charoenrein Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2013,第2期

机译：糯米粉替代小麦粉对面糊和冻融饼特性的影响
2. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake [J] . Nisachon Jongsutjarittam, Sanguansri Charoenrein Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2013,第2期

机译：糯米粉替代小麦粉对面糊和冻融饼特性的影响
3. Chiffon Cakes Made Using Wheat Flour With/Without Substitution by Highland Barley Powder or Mung Bean Flour: Correlations Among Ingredient Heat Absorption Enthalpy, Batter Rheology, and Cake Porosity [J] . Ruan Zheng, Zhang Chi, Sun-Waterhouse Dongxiao, Food and bioprocess technology . 2019,第7期

机译：雪纺蛋糕使用小麦粉与高地大麦粉或绿豆面粉的替代：成分吸热焓，面糊流变和蛋糕孔隙度之间的相关性
4. CAKE AROMA PROFILE AS AFFECTED BY WHEAT FLOUR REPLACEMENT WITH CAROB FLOUR [C] . Paraskevopoulou A., Pantazi F., Papageorgiou M. IMEKOFOODS Conference . 2018

机译：蛋糕香气概况受小麦面粉替代的碎片粉
5. Improvement of sponge cake baking test procedure and characteristics of soft wheat flour desirable for making sponge cake. [D] . Choi, Hyun-Wook. 2012

机译：改进海绵蛋糕的烘烤测试程序，并改善制作海绵蛋糕所需的软质小麦粉的特性。
6. Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour [O] . Ritika Bajaj, Narpinder Singh, Amritpal Kaur 2019

机译：不同来源的天然淀粉和糊化淀粉对小麦粉海绵蛋糕制作特性的影响
7. Substitution of wheat flour with whole-grain spelt flour in cakes and its influence on consumer acceptance [O] . C. Kong, C. Soh, G. M. OBrien 2015

机译：小麦粉用全谷物拼种面粉的蛋糕及其对消费者验收的影响

Substitution of Wheat Flour with Nypa Flour to Characteristics Butter Cake and Acceptance of Panelist

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