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Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

机译：荞麦加工产品对全小麦面粉面团和面包质量的影响

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Vira Drobot; Anastasiya Semenova; Jelyzaveta Smirnova; Larisa Mykhonik;
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1. Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour [J] . Vira Drobot, Anastasiya Semenova, Jelyzaveta Smirnova, International Journal of Food Studies . 2014,第1期

机译：荞麦加工产品对全麦面粉制成的面团和面包品质的影响
2. The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread [J] . Journal of Cereal Science . 2017,第期

机译：添加苋菜，荞麦，鹰嘴豆，玉米，小米和藜麦面粉对水稻面团流变特性，造影和感官质量的比较
3. The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread [J] . Buresova Iva, Tokar Marian, Marecek Jan, Invasive Plant Science and Management . 2017,第2期

机译：添加苋菜，荞麦，鹰嘴豆，玉米，小米和藜麦面粉对水稻面团流变特性，造影和感官质量的比较
4. Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products [C] . Jan Engmann International Congress on Rheology . 2008

机译：小麦粉面团流变学对面包和其他烘焙产品中煤气细胞结构发育的意义
5. Whole-Wheat Flour Milling and the Effect of Durum Genotypes and Traits on Whole-Wheat Pasta Quality [D] . Deng, Lingzhu. 2017

机译：全小麦粉碾磨与杜伦族基因型和特质对全麦面食质量的影响
6. Technological quality of dough and breads from commercial algarroba–wheat flour blends [O] . M. J. Correa, M. V. Salinas, B. Carbas, 2017

机译：商业杂粮-小麦粉混合物制成的面团和面包的技术质量
7. Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour [O] . Vira Drobot, Anastasiya Semenova, Jelyzaveta Smirnova, 2014

机译：荞麦加工产品对全麦面粉和面包品质的影响

Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour

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