首页> 外文OA文献 >Effect of Processing Methods on Qualities of Bambara Groundnut (Voandzeia subterranea (L.) Thouars) Flour and their Acceptability in Extruded Snacks

【2h】

Effect of Processing Methods on Qualities of Bambara Groundnut (Voandzeia subterranea (L.) Thouars) Flour and their Acceptability in Extruded Snacks

机译：加工方法对Bambara Transtnut（Voandzeia Subterranea（L.）Thouars）粉的质量的影响及其在挤压小吃中的可接受性

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
J.N.C. Okafor; Jane C. Ani; Gabriel I. Okafor;
展开▼
作者单位

展开▼
年度 2014
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Effect of Processing Methods on Qualities of Bambara Groundnut ( Voandzeia subterranea (L.) Thouars) Flour and their Acceptability in Extruded Snacks [J] . M.N.C. Okafor, Mane C. Ani, Gabriel I. Okafor American journal of food technology . 2014,第7期

机译：加工方法对班巴拉花生（Voandzeia subterranea（L.）Thouars）面粉品质及其在膨化小吃中的可接受性的影响
2. Effect of Processing Methods on Qualities of Bambara Groundnut ( Voandzeia subterranea (L.) Thouars) Flour and their Acceptability in Extruded Snacks [J] . J.N.C. Okafor, Jane C. Ani, Gabriel I. Okafor American journal of food technology . 2014,第7期

机译：加工方法对班巴拉花生（Voandzeia subterranea（L.）Thouars）面粉品质及其在膨化小吃中的可接受性的影响
3. Effects of malting on the milling performance and acceptability of bambara groundnut (Voandzeia subterranea Thouars) seeds and products [J] . P. O. UVERE, A. C. UWAEGBUTE, E. M. ADEDEJI Plant Foods for Human Nutrition . 1999,第1期

机译：麦芽制粉对Bambara花生（Voandzeia subterranea Thouars）种子和产品的碾磨性能和可接受性的影响
4. Review On Probiotics Potentials, Nutritional Composition Of Bambara Nut (Vigna Subterranea (L.) - An Underutilized Legum E. [C] . Nwinyi Obinna C, Umane Phoebe O International Conference on Energy and Sustainable Environment . 2019

机译：益生菌潜力综述，Bambara螺母的营养成分（Vigna Subterranea（L.） - 未充分利用的宽松植物E.
5. A study on the nutrient composition and susceptibility to toxigenic Aspergillus infection of Cameroonian Bambara groundnut (Voandzeia subterranea L.) cv. Thouars. [D] . Winter, Sandra Faye. 1990

机译：喀麦隆巴巴拉花生（Voandzeia subterranea L.）的营养成分和对产毒曲霉菌感染的敏感性研究。哇！
6. Bambara groundnut (Vigna subterranea (L.) Verdc.) flour: A functional ingredient to favour the use of an unexploited sustainable protein source [O] . Juliet Mubaiwa, Vincenzo Fogliano, Cathrine Chidewe, 2012

机译：班巴拉花生（Vigna subterranea（L.）Verdc。）面粉：一种功能成分，有利于使用未开发的可持续蛋白质来源
7. Effect of Roasted Bambara Groundnut (Voandzeia subterranea) Fortification on Quality and Acceptability of Biscuits [O] . J. N. C. Okafor, G. I. Okafor, K. Leelavathi, 2015

机译：烤竹笋（Voandzeia subterranea）强化对饼干质量和可接受性的影响

Effect of Processing Methods on Qualities of Bambara Groundnut (Voandzeia subterranea (L.) Thouars) Flour and their Acceptability in Extruded Snacks

著录项

引文网络

相似文献

相关主题

期刊订阅