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The Enzymic Activity in Flour and its Effect on the Quality of the Iranian Traditional Breads (Barbari and Lavash)

机译：面粉中的酶活性及其对伊朗传统面包质量的影响（Barbari和Lavash）

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A.R. Feyzipour .; S.M. Seyedain .; A. Taslimi .; S.M.T. Mazloumi .;
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1. The Enzymic Activity in Flour and its Effect on the Quality of the Iranian Traditional Breads (Barbari and Lavash) [J] . A.R. Feyzipour, S.M. Seyedain, A. Taslimi, Pakistan journal of nutrition: PJN . 2006,第3期

机译：面粉中的酶活性及其对伊朗传统面包（Barbari和Lavash）质量的影响
2. The Enzymic Activity in Flour and its Effect on the Quality of the Iranian Traditional Breads (Barbari and Lavash) [J] . A.R. Feyzipour, S.M. Seyedain, A. Taslimi, Pakistan journal of nutrition: PJN . 2006,第3期

机译：面粉中的酶活性及其对伊朗传统面包（Barbari和Lavash）质量的影响
3. Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread) [J] . Pourafshar Shirin, Rosentrater Kurt A., Krishnan Padmanaban G. Journal of Food Science and Technology . 2015,第9期

机译：使用替代面粉作为Barbari面包配方（传统伊朗面包）的部分替代品
4. Effect of Enzyme Preparations with Endo-Xylanase and Exo-Peptidase Activities on the Bread Quality, Dough Properties and Fractional Composition of Wheat Gluten Proteins [C] . A.A. Nevsky, N.V. Tsurikova, G.F. Dremucheva, International Conference on Smart Solutions for Agriculture . 2019

机译：酶制剂与肠蛋白酶和外肽酶活性对小麦麸质蛋白的面包特性和分数组成的影响
5. STUDIES OF THE PROTEIN VALUE OF LCP (LIQUID CYCLONE PROCESS) COTTONSEED FLOUR AND BREADS CONTAINING COTTONSEED FLOUR IN DIETS OF RATS: EFFECT OF FEEDING ON GROWTH, NITROGEN EFFICIENCY RATIO, NET PROTEIN UTILIZATION,SERUM BIOCHEMISTRIES, AND LIVER LIPIDS. [D] . BOUTROS, SOFI RIZK. 1973

机译：大鼠饮食中LCP（液体旋流过程）棉粉和含棉粉面包的蛋白值研究：饲喂对生长，氮效率比，净蛋白利用和血清生物化学的影响。
6. Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread) [O] . Shirin Pourafshar, Kurt A. Rosentrater, Padmanaban G. Krishnan 2015

机译：使用替代面粉作为Barbari面包配方（传统的伊朗面包）的部分替代品
7. Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates [O] . Peñas, Elena, Martínez Villaluenga, Cristina, Vidal-Valverde, Concepción, 2013

机译：传统黑麦面包和生姜饼的蛋白质质量受面粉掺入率不同的影响

The Enzymic Activity in Flour and its Effect on the Quality of the Iranian Traditional Breads (Barbari and Lavash)

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