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Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response

机译：利用生菜废面积增加面包功能：对物理，营养，感官特性和消费者反应的影响

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Stella Plazzotta; Sandro Sillani; Lara Manzocco;
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年度 2018
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1. Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response [J] . Stella Plazzotta, Sandro Sillani, Lara Manzocco International journal of food science & technology . 2018,第10期

机译：利用生菜废粉提高面包的功能：对物理，营养，感官特性和消费者反应的影响
2. Nutritional composition, functional properties and sensory evaluation of breads based on blends of orarudi (Vigna sp) and wheat flour [J] . Onoja U. S., Akubor P. I., Njoku Ivoke, Scientific Research and Essays . 2014,第24期

机译：基于Orarudi（Vigna sp）和小麦粉混合物的面包的营养成分，功能特性和感官评估
3. EFFECT OF SESAME SEED PROTEINS SUPPLEMENTATION ON THE NUTRITIONAL, PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF WHEAT FLOUR BREAD [J] . Eladawy TA Plant Foods for Human Nutrition . 1995,第4期

机译：芝麻籽蛋白的添加对小麦粉面包营养，物理，化学和感官特性的影响
4. Effect of added soy flour on physical, nutritional and sensory properties of nutraceutical bread [C] . L.R. WORTHAM, L.W. Rooney Joint Meeting of the American Association of Cereal Chemists . 2004

机译：大豆粉对营养面包物理，营养和感官特性的影响
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. Functional Nutritional and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads [O] . Mariagrazia Molfetta, Giuseppe Celano, Fabio Minervini 2021

机译：与基于硬质小麦粗面粉的面包相比混合粉面包的功能营养和感官质量
7. Evaluation of Physical, Chemical and Sensory Properties of Turkish Flat Breads (Bazlama and Yufka) Supplemented with Lupin, Buckwheat and Oat Flours [O] . Hacer Levent, Nermin Bilgiçli 2012

机译：评估土耳其平面面包（Bazlama和Yufka）的物理，化学和感官属性补充羽扇豆，荞麦和燕麦面粉

Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response

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