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Appropriate Ratio Of Wild Yam (D. praehensilis) Flour To Add To Wheat Flour For Breadmaking Process

机译：野性山药（D.Prahensilis）粉的适当比例加入小麦面粉以用于面包制作过程

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Songuimondenin Soro; Koffi Jean Didier Kouassi; Hubert K. Konan; Eugène J-P. Kouadio;
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1. Functional Properties of Flours from Fresh and Boiled Wild Yam Dioscorea praehensilis Tubers [J] . Soro Songuimondenin, Kouadio T. Martin, Binaté Siaka, Advances in Research . 2018,第3期

机译：新鲜和煮熟的野生山药薯薯块茎面粉的功能特性
2. Breadmaking properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour [J] . Guillamon E., Cuadrado C., Pedrosa M. M., Spanish Journal of Agricultural Research . 2010,第1期

机译：小麦粉加热加工低变应性羽扇豆粉的面包制作特性
3. Breadmaking properties of wheat flour supplemented with thermally processed hypoallergenic lupine flour [J] . E. Guillamón, C. Cuadrado, M.M. Pedrosa, Spanish Journal of Agricultural Research . 2010,第1期

机译：辅以热加工的低变应原性羽扇豆粉的小麦粉的制面包性能
4. Impact of particle characteristics and mixing process conditionson wheat flour agglomeration behavior [C] . Bernard Cuq, Luc Etienne Dandrieu, Denis Cassan, 40th Annual Loss Prevention Symposium . 2006

机译：颗粒特性和混合工艺条件对小麦粉团聚行为的影响
5. Cohesive Properties of Wheat Flour and Their Effect on the Size-Based Separation Process [D] . Siliveru, Kaliramesh 2016

机译：小麦粉的内聚特性及其对基于尺寸的分离过程的影响
6. Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties [O] . Busie Maziya‐Dixon, Emmanuel Oladeji Alamu, Faustina Dufie Wireko‐Manu, 2017

机译：用白山药（D. rotundata）加工的山药粉和煮山药中的铁和锌含量
7. Retention of iron and zinc in yam flour and boiled yam processed from white yam (D. rotundata) varieties [O] . Maziya-Dixon, B., Alamu, E.O., Dufie Wireko‐Manu, F., 2017

机译：在白山药（D. rotundata）品种加工的山药面粉和煮熟的山药中保留铁和锌

Appropriate Ratio Of Wild Yam (D. praehensilis) Flour To Add To Wheat Flour For Breadmaking Process

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