首页> 外文OA文献 >Study of physicochemical, functional, particle size and fermentation properties of flours composed of wheat and young shoots of palmyra palm in the perspective of the preparation of compound bread

【2h】

Study of physicochemical, functional, particle size and fermentation properties of flours composed of wheat and young shoots of palmyra palm in the perspective of the preparation of compound bread

机译：复合面包棕榈树小麦和幼小芽组组成的面粉的物理化学，功能，粒度和发酵特性研究

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者

展开▼
作者单位

展开▼
年度 2021
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Optimisation of raw tooke flour, vital gluten and water absorption in tooke/wheat composite bread: Effect of raw tooke flour and vital gluten on wheat flour physicochemical and dough rheological properties (Part I) [J] . Florence I. Muranga, Martin Mutambuka, Fabian Nabugoomu, African Journal of Food Science . 2010,第5期

机译：优化tooke /小麦复合面包中的粗面粉，重要面筋和吸水率：粗面粉和重要面筋对小麦粉理化和面团流变性质的影响（第一部分）
2. Breath hydrogen and methane responses of men and women to breads made with white flour or whole wheat flours of different particle sizes [J] . Hallfrisch J, Behall KM Journal of the American College of Nutrition . 1999,第4期

机译：男性和女性对不同粒径的白面粉或全麦面粉制成的面包的呼吸氢和甲烷反应
3. A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads [J] . Journal of Food Science and Technology . 2020,第8期

机译：发芽小麦粉的物理化学，抗氧化剂和微生物特性及其在面包中的利用
4. FUNCTIONAL AND TEXTURAL PROPERTIES OF PRE-GERMINATED WHOLE WHEAT FLOURS AND BREADS [C] . T. Maeda, Y. Izumi, N. Morita Australian cereal chemistry conference . 2007

机译：预发芽全小麦粉和面包的功能和纹理性质
5. Bread volume and crumb grain study: Effects of wheat and flour characteristics and starch granule size. [D] . Park, Seok-Ho. 2001

机译：面包量和面包屑研究：小麦和面粉特性以及淀粉颗粒大小的影响。
6. A study on physicochemical antioxidant and microbial properties of germinated wheat flour and its utilization in breads [O] . Bhavnita Dhillon, Garima Choudhary, Navdeep Singh Sodhi 2020

机译：发芽小麦粉的物理化学抗氧化剂和微生物特性及其在面包中的利用
7. The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb [O] . S. Tömösközi, L. Gyenge, A. Pelcéder, 2011

机译：苋菜和藜麦种子面粉和蛋白质制剂对小麦面粉和面包屑流变性质的影响

Study of physicochemical, functional, particle size and fermentation properties of flours composed of wheat and young shoots of palmyra palm in the perspective of the preparation of compound bread

著录项

引文网络

相似文献

相关主题

期刊订阅