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THE EFFECT OF RATIO WHITE SWEET POTATO FLOUR AND RED BEAN FLOUR ON THE PHYSICAL CHARACTERISTICS ON COMPOSITE FLAKES

机译：比例白甘薯粉和红豆面粉对复合薄片物理特性的影响

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1. Utilization of sweet potato starches and flours as composites with wheat flours in the preparation of confectioneries [J] . Hussein Adinoyi Etudaiye, Emmanuel Oti, Chinyere Aniedu, African Journal of Biotechnology . 2015,第1期

机译：番薯淀粉和面粉与小麦粉的复合材料在制备糖果中的用途
2. Influence of sweet potato flour diastatic activity on rheological, baking and sensory characteristics ofwheat-sweet potato composite bread [J] . Adebowale O.J, Idowu M.A, Bankole M.O Nigerian Food Journal . 2009,第2期

机译：红薯粉的透水活性对甜薯复合面包流变，烘烤和感官特性的影响
3. NIR spectroscopy and chemometrics for the discrimination of pure, powdered, purple sweet potatoes and their samples adulterated with the white sweet potato flour [J] . Ding Xiaoxiao, Ni Yongnian, Kokot Serge Chemometrics and Intelligent Laboratory Systems . 2015,第Null期

机译：近红外光谱和化学计量学用于鉴别纯净的粉状紫色甘薯及其掺有白色甘薯粉的样品
4. Physical Characteristics of White Sweet Potato (Ipomoea batatas L.), Rice (Oryza sativa L.), and Tapioca (Manihot esculenta) Flours-Based Seasoning Composite Flour [C] . NNA Alfani, D Ishartani, C Anam International Conference on Food Science and Engineering . 2017

机译：白甘薯（Ipomoea Batatas L.）的物理特征，稻米（Oryza Sativa L.）和Tapioca（Manihot Esculenta）面粉的调味料粉
5. Impact of recycling on the mechanical and thermo-mechanical properties of wood flour/high density polyethylene and wood flour/poly lactic acid composites. [D] . Bhattacharjee, Sujal. 2016

机译：回收对木粉/高密度聚乙烯和木粉/聚乳酸复合材料的机械和热机械性能的影响。
6. Physical chemical and sensory properties of biscuits prepared from flour blends of unripe cooking banana pigeon pea and sweet potato [O] . Abiodun A. Adeola, Ehimen R. Ohizua 2018

机译：由未煮熟的香蕉木豆和甘薯的面粉混合物制得的饼干的物理化学和感官特性
7. Consumers Preferences to Sweet Potato Flakes (Spf) from Sweet Potato Pasta as A Raw Material, with Enrichment Mung Bean Flour as Source Protein [O] . Noveria Sjafrina, Syarifah Aminah 2014

机译：消费者偏好来自甘薯面食的红薯片（SPF）作为原料，用富集的绿豆粉作为源蛋白质

THE EFFECT OF RATIO WHITE SWEET POTATO FLOUR AND RED BEAN FLOUR ON THE PHYSICAL CHARACTERISTICS ON COMPOSITE FLAKES

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