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Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit

机译：将南瓜酱与小麦粉混合对饼干物理，营养和感官特征的影响

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Bina Gurung; Pravin Ojha; Dilip Subba;
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1. Effect of Mixing Wheat Flour with Pumpkin and Dates on the Nutritional and Sensory Characteristics of Cake [J] . Amani Hamzah Aljahani, Amal Nassir Al-Khuarieef Pakistan journal of nutrition: PJN . 2017,第4期

机译：小麦粉与南瓜和大枣混合对蛋糕营养和感官特性的影响
2. Effect of Pumpkin Flour on the Rheological Characteristics of Wheat Flour and on Biscuit Quality [J] . Khan MA, Mahesh C, Vineeta P, Journal of Food Processing & Technology . 2019,第10期

机译：南瓜粉对小麦粉流变特性及饼干品质的影响
3. 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
4. Evaluation of The Nutritional, Physical and Sensory Quality of Functional Ladrang Chips Produced From Wheat Flour and Pregelatinized Tannia Flour Blends [C] . I Nengah Kencana Putra, I Putu Suparthana, Ni Putu Timur Ina International Conference on Biosciences and Medical Engineering . 2019

机译：用小麦粉和普雷鉴定的单宁粉混合物生产的功能性Ladrang芯片的营养，身体和感官质量评价
5. Functional and nutritional properties of whole wheat flour as affected by organic/no-till cropping systems and physical/enzymatic treatments. [D] . Park, Eun Young. 2014

机译：受有机/免耕种植系统和物理/酶处理影响的全麦面粉的功能和营养特性。
6. Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom [O] . Tasnim Farzana, Suman Mohajan 2015

机译：大豆粉中加入大豆粉对蘑菇强化饼干的营养和感官品质的影响
7. Effect of mixing pumpkin powder with wheat flour on physical, nutritional and sensory characteristics of cookies [O] . Anitha S, Ramya HN, Ashwini A 2020

机译：将南瓜粉与小麦粉混合对饼干物理，营养和感官特征的影响

Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit

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