Preparation and evaluation of biscuit supplemented with potato flour

机译：用薯面粉补充饼干的制备和评价

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VIDYA S. SONONE; DILIP A. POWAR; TUKESH B. SURPAM;
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年度 2015
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1. SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS [J] . Flavia POP, Zorica VO?GAN, Lucia MIHALESCU Food and Environment Safety . 2017,第4期

机译：用大豆粉补充小麦粉，感官和生化饼干的理化评价
2. Nutritional and Sensory Evaluation of Wheat Flour Biscuits Supplemented with Lentil Flour [J] . Amir Mahgoub AwadElkareem, Eyad AL- Shammari Pakistan journal of nutrition: PJN . 2015,第12期

机译：补充小扁豆粉的小麦粉饼干的营养和感官评估
3. Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation [J] . Dan Xu, Xiaoping Zhou, Chunni Lei, Journal of Food Processing and Preservation . 2020,第7期

机译：使用原料脱水马铃薯粉的饼干和饼干的开发及其营养质量和挥发性香气化合物评价
4. The effect of modified potato flour substitution on the organoleptics characteristics of toddler biscuit [C] . Dewi Cakrawati, Puji Rahmawati International Conference on Innovation in Engineering and Vocational Education . 2016

机译：改良土豆粉取代对小孩饼干感官特征的影响
5. Evaluation of low molecular weight fractions and crude enzyme preparation from a Trichoderma enzyme complex on in vitro dry matter degradation and utilization of fibrous feeds, and, Influence of fall protein supplementation with a self-fed liquid supplement on performance of beef cows grazing native tallgrass-prairie in the Kansas Flint Hills. [D] . Llewellyn, Donald Albert. 2006

机译：评估木霉属酶复合物的低分子量级分和粗酶制剂对体外干物质降解和纤维饲料利用的影响，以及自饲液体补充剂对秋季蛋白质的补充对放牧天然草木的肉牛生产性能的影响堪萨斯火石山的草原。
6. Quality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour [O] . Fahim Ullah, Sajjad Ahmad, Said Wahab, 2016

机译：苜蓿籽粉饼干的质量评价
7. Preparation and Quality Evaluation of Flour and Biscuit from Sweet Potato [O] . Sneha Srivastava 2012

机译：甘薯面粉和饼干的制备及质量评价

Preparation and evaluation of biscuit supplemented with potato flour

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