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Evaluation of the Nutritional, Phytochemicals and Functional Properties of Flour Blends Produced from Unripe Plantain, Soybean and Ginger

机译：从未成熟的植物，大豆和姜产生的面粉共混物的营养，植物化学和功能性评价

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I. Iwanegbe; A. Jimah; M. Suleiman;
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1. Evaluation of Organoleptic, pH and Pasting Properties of Blends from Unripe Plantain, Soybean and Ginger [J] . I. Iwanegbe, A. Jimah, M. Suleiman Current Journal of Applied Science and Technology . 2019,第6期

机译：未成熟大蕉，大豆和生姜混合物的感官，pH和糊化特性的评估
2. Physical Properties, Nutritional Composition and Sensory Evaluation of Cookies Prepared from Rice, Unripe Banana and Sprouted Soybean Flour Blends [J] . Ufot Evanson Inyang, Comfort Friday Effiong, Anne Peter Edima-Nyah International Journal of Food Science and Biotechnology . 2018,第2期

机译：用大米，未成熟的香蕉和发芽的大豆粉混合物制成的曲奇的物理性质，营养成分和感官评价
3. Evaluation of Antioxidant Potential and Nutritional Values of White Skinned Sweet Potato-Unripe Plantain Composite Flour Blends [J] . S. O. Salawu, A. A. Boligon, M. L. Athayde International Journal of Applied Research in Natural Products . 2014,第2期

机译：白皮红薯-未成熟车前草复合面粉混合物的抗氧化潜力和营养价值评估
4. Evaluation of The Nutritional, Physical and Sensory Quality of Functional Ladrang Chips Produced From Wheat Flour and Pregelatinized Tannia Flour Blends [C] . I Nengah Kencana Putra, I Putu Suparthana, Ni Putu Timur Ina International Conference on Biosciences and Medical Engineering . 2019

机译：用小麦粉和普雷鉴定的单宁粉混合物生产的功能性Ladrang芯片的营养，身体和感官质量评价
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. Nutritional antioxidant glycaemic index and Antihyperglycaemic properties of improved traditional plantain-based (Musa AAB) dough meal enriched with tigernut (Cyperus esculentus) and defatted soybean (Glycine max) flour for diabetic patients [O] . Timilehin David Oluwajuyitan, Oluwole Steve Ijarotimi 2019

机译：改良的传统基于车前草（Musa AAB）面团粉的营养抗氧化剂血糖指数和抗高血糖特性富含花生仁（Cyperus esculentus）和脱脂大豆（Glycine max）面粉适用于糖尿病患者
7. Evaluation of nutritional and functional properties of plantain (Musa paradisiaca L.) and tigernut (Cyperus esculentus L.) flour blends for food formulations [O] . Adegunwa, M.O., Adelekan, E.O., Adebowale, A.A., 2017

机译：用于食品配方的大蕉（musa paradisiaca L.）和tigernut（Cyperus esculentus L.）面粉混合物的营养和功能特性评价

Evaluation of the Nutritional, Phytochemicals and Functional Properties of Flour Blends Produced from Unripe Plantain, Soybean and Ginger

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