Quality Characteristics of Bread Supplemented with Sweet Pumpkin

机译：用甜南瓜补充面包的质量特征

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Gyeong-Sook Lee; Gyeong-Phil Han;
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1. Quality characteristics of hard roll bread with concentrated sweet pumpkin powder. [J] . Chan-Ho Lee, Soon-Sil Chun, Mun-Yong Kim Journal of the Korean Society of Food Science and Nutrition . 2008,第7期

机译：浓缩甜南瓜粉制成的硬面包的质量特征。
2. Quality Bread as Influenced by Sweet Pumpkin Powder [J] . Jung Sang Yoo, Eun Ju Seog, Jun Ho Lee Journal of Food Science and Nutrition . 2006,第4期

机译：甜南瓜粉对优质面包的影响
3. Dough Rheology and Quality of Wheat Bread Supplemented with Fluted Pumpkin Seed Protein Concentrate [J] . SUNDAY Y.GIAMI Global Journal of Agricultural Sciences . 2005,第1期

机译：浓缩南瓜籽蛋白浓缩物的小麦面包面团流变学和品质
4. Physicochemical, baking quality, and sensory evaluation of gluten free bread made from modified sweet potato flour with addition of nuts flour [C] . Dewi Desnilasari, Nok Afifah, Novita Indrianti International Symposium on Applied Chemistry . 2019

机译：用改性的红薯粉加入螺母面粉制成的无麸质面包的物理化学，烘焙质量和感官评价
5. Biodegradable Mulch for Pumpkin and Sweet Corn Production: Crop Yield and Quality, and Mulch Degradation [D] . Ghimire, Shuresh. 2018

机译：南瓜和甜玉米生产的可生物降解的覆盖：作物产量和质量，覆盖物降解
6. Improvement of Fatty Acid Profile in Durum Wheat Breads Supplemented with Portulaca oleracea L. Quality Traits of Purslane-Fortified Bread [O] . Maria Grazia Melilli, Vita Di Stefano, Fabiola Sciacca, 2020

机译：补充硬皮马齿ula的硬质小麦面包中脂肪酸谱的改善。马齿sl强化面包的品质特征
7. Quality Characteristics of Sweet-pumpkin Paste with Different Thermal Condition and Sweet-Pumpkin Latte with Various Gums [O] . Bo-ram Park, Na-Jung Kim, Seon-Mi Yoo, 2015

机译：不同热情和甜南瓜拿铁甜南瓜膏的质量特征，各种牙龈

Quality Characteristics of Bread Supplemented with Sweet Pumpkin

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