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Effect of Full-Fat Soya Bean Flour on the Quality and Acceptabiiity of Fermented Cassava Flour

机译：全脂肪大豆面粉对发酵木薯粉质量及可接受性的影响

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Festus A. Numfor; L. Noubi;
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年度 1995
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1. Effect of full-fat soya bean flour on the quality and acceptability of fermented cassava flour [J] . Festus A. Numfor, L. Noubi Food and Nutrition Bulletin . 1995,第3期

机译：全脂大豆粉对木薯发酵粉品质和可接受性的影响
2. Proximate composition of fermented cassava meal "mchuchume" fortified with soya bean flour and Moringa oleifera leaves powder [J] . Alphonce Severino, Kaale Lillian Daniel, Rweyemamu Leonard M. P., Journal of Food Science and Technology . 2019,第8期

机译：发酵的木薯粉的近似组成“mchuchume”强化大豆粉和辣木叶粉粉
3. PROTEIN PROFILES AND ORGANOLEPTIC PROPERTIES OF BREAD FROM WHEAT FLOUR AND FULL-FAT OR DEFATTED FERMENTED COCOA BEAN POWDER [J] . Aremu CY, Agiang MA, Ayatse JOI Plant Foods for Human Nutrition . 1995,第4期

机译：小麦粉和全脂或脱脂发酵可可豆粉的面包的蛋白质概况和有机脂质特性
4. Nutritional Value of Fortified Cassava Flour Prepared from Modified Cassava Flour and Fermented Protein Hydrolysates [C] . Joko Sulistyo, Lee Jau Shya, Hasmadi Mamat, International Conference on Biological Science . 2016

机译：由改性木薯粉制备的强化木薯粉的营养价值和发酵蛋白质水解产物
5. Physicochemical properties and baking qualities of baked wheat products supplemented with cassava and pigeon pea flours. [D] . Chilungo, Sarah. 2013

机译：辅以木薯粉和木豆粉的烘焙小麦产品的理化特性和烘焙品质。
6. Proximate composition of fermented cassava meal mchuchume fortified with soya bean flour and Moringa oleifera leaves powder [O] . Severino Alphonce, Lillian Daniel Kaale, Leonard M. P. Rweyemamu, 2019

机译：发酵的木薯粉的近似组成MChuchume强化豆饼粉和辣木叶粉粉
7. Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates [O] . Joko Sulistyo, Lee Jau Shya, Hasmadi Mamat, 2016

机译：由改性木薯粉制备的强化木薯粉的营养价值和发酵蛋白质水解产物

Effect of Full-Fat Soya Bean Flour on the Quality and Acceptabiiity of Fermented Cassava Flour

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