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Physicochemical Properties of Breadfruit-Bambara Groundnut Flour Blends and Sensory Acceptability of Their Dumpling Dough

机译：面包屑 - Bambara Troundnut面粉混合的物理化学特性及其饺子面团的感官可接受性

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1. Physicochemical Properties of Breadfruit-Bambara Groundnut Flour Blends and Sensory Acceptability of Their Dumpling Dough [J] . Stephen Olanrewaju Arinola, Omolara Adenike Omowaye-Taiwo Food Science and Quality Management . 2020,第4期

机译：面包屑 - Bambara Troundnut面粉混合的物理化学特性及其饺子面团的感官可接受性
2. Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat?￠????taro flour composite bread [J] . Ana Paula Moraes, Valquíria Jardim, Gidmwork Abera, Food Science & Nutrition . 2016,第3期

机译：干燥方法和混合比例对小麦流变学特性，小麦粉和塔罗粉复合面包的感官特性的影响
3. Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat?￠????taro flour composite bread [J] . Ana Paula Moraes, Valquíria Jardim, Gidmwork Abera, Food Science & Nutrition . 2016,第3期

机译：干燥方法和混合比例对小麦流变学特性，小麦粉和塔罗粉复合面包的感官特性的影响
4. Physicochemical Properties of Indica Rice Flour and Mung bean Starch and their Blends Related to Textural Properties of Rice Noodles [C] . Sun Qingjie, Xiong Liu, Sun Lingling, 14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts . 2012

机译：Rice粉和绿豆淀粉及其混合物的理化特性与米粉的质构特性相关
5. Compositional factors governing physical, physicochemical, and rheological properties of wheat flour doughs. [D] . Addo, Kwaku. 1990

机译：组成因素控制小麦粉面团的物理，物理化学和流变特性。
6. Effect of drying methods and blending ratios on dough rheological properties physical and sensory properties of wheat–taro flour composite bread [O] . Gidmwork Abera, W.K. Solomon, Geremew Bultosa 2017

机译：干燥方法和混合比例对小麦-塔罗粉复合面包面团流变特性物理和感官特性的影响
7. Physicochemical and Sensory Properties of Instant Kunun-Zaki Flour Blends from Sorghum and Mango Mesocarp Flours [O] . Sengev I.A., Akpapunam M.A., Ingbian E.K. 2012

机译：高粱和芒果中果皮粉即食库努-扎基面粉混合物的理化和感官特性

Physicochemical Properties of Breadfruit-Bambara Groundnut Flour Blends and Sensory Acceptability of Their Dumpling Dough

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