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Comparison of Breaking Properties of Products Baked with Rice Powders, Wheat Powders and their Starches

机译：用水稻粉末，小麦粉末及其淀粉烘烤的产品破碎性能的比较

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Atsuko Higo; Yoshiko Wada;
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年度 2009
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3. Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties. (Special Issue: Innovative baking technologies: new starches, functional bread and cereal products.) [J] . Nikolic N., Sakac M., Mastilovic J. LWT-Food Science & Technology . 2011,第3期

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4. Investigation and Comparison between Wear Properties of Powder Metallurgy (P/M) and Powder Forge (P/F) Product [C] . S. Abdi, H. Khorsand International Conference on Diffusion in Solids and Liquids, Mass Transfer - Heat Transfer - Microstructure Properties - Nanodiffusion and Nanostructured Materials . 2009

机译：粉末冶金（P / M）和粉末锻造（P / F）产品磨损性能的研究及比较
5. Effects of extrusion and baking processes on ginsenosides in wheat flour-ginseng powder blends [D] . Chang, Yoon Hyuk 2008

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6. Comparison on the Surface Structure Properties along with Fe(II) and Mn(II) Removal Characteristics of Rice Husk Ash, Inactive Saccharomyces cerevisiae Powder, and Rice Husk [O] . Zhao Jiang, Bo Cao, Guangxia Su, 2006

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7. Physicochemical Properties and Sensory Evaluation of Wheat-Purple Rice Biscuits Enriched with Green-Lipped Mussel Powder (Perna canaliculus) and Spices [O] . Warinporn Klunklin, Geoffrey Savage 2018

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8. Comparison of Processing Properties and Product Properties of Beta III Titanium Alloy Powder Metal (PM) and Ingot Metal (IM). [R] . birla, n. depierre,vincent 1976

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Comparison of Breaking Properties of Products Baked with Rice Powders, Wheat Powders and their Starches

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