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Studies on Development, Quality Evaluation and Storage Stability of Weaning Food Prepared from Multipurpose Flour, Papaya Powder and Milk Powder

机译：多功能面粉，木瓜粉和奶粉制备断奶食品的发展，质量评价和储存稳定性研究

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Ahmad S;
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年度 2012
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1. Studies on Development, Quality Evaluation and Storage Stability of Weaning Food Prepared from Multipurpose Flour, Papaya Powder and Milk Powder [J] . S. Ahmad, Dolly Gupta, A.K. Srivastava Journal of Food Processing & Technology . 2013,第2期

机译：多用途面粉，木瓜粉和奶粉制备的断奶食品的开发，质量评价及贮存稳定性研究
2. DEVELOPMENT AND EVALUATION OF QUALITY CHARACTERISTICS OF WEANING FOODS PREPARED FOR MILK ALLERGIC CHILDREN [J] . JAYASHRI P. HIREMATH, SEENAPPA V., BHAT G.S. The Indian Journal of Nutrition and Dietetics . 2009,第12期

机译：牛奶过敏儿童预备食品质量特性的开发与评价
3. Effect of Carrot Powder on Quality of Multipurpose Flour based Snack Food [J] . Krishna Kumar Patel, S. A. Liaquati, M. A. Khan, Journal of Agricultural Engineering . 2013,第1期

机译：胡萝卜粉对多功能面粉基休闲食品品质的影响
4. Stability of Flour Mixture under Various Storage Conditions with Addition of Fenugreek Seed Powder [C] . Lyudmila V. Anisimova, Osama I. A. Soltan International Conference on Smart Solutions for Agriculture . 2019

机译：在各种储存条件下面粉混合物的稳定性加入Fenugreek籽粉
5. Stability of flavonoids and ascorbic acid Part 1: Development of an integrated approach for the stability testing of flavonoids and ascorbic acid in powders Part 2: Stability studies of a variety of anthocyanins and ascorbic acid in liquid and powder forms. [D] . West, Megan E. 2012

机译：类黄酮和抗坏血酸的稳定性第1部分：开发用于粉末中类黄酮和抗坏血酸稳定性测试的综合方法第2部分：各种液体和粉末形式的花色苷和抗坏血酸的稳定性研究。
6. Optimization of red teff flour malted soybean flour and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge [O] . Kiros Mezgebo, Tefera Belachew, Neela Satheesh 2018

机译：优化红色太妃糖粉麦芽大豆粉和木瓜果粉的混合比例以提高营养品质和粥的感官接受度
7. Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder. [O] . CUNHA, C. R. da, SANTOS, S. L. dos, MACIEL, V. T., 2014

机译：用巴西坚果粉和生香蕉粉加或不加奶粉制成的粥预混合物的稳定性。

Studies on Development, Quality Evaluation and Storage Stability of Weaning Food Prepared from Multipurpose Flour, Papaya Powder and Milk Powder

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