首页> 外文OA文献 >Preparation and Quality Evaluation of Flour and Biscuit from Sweet Potato

【2h】

Preparation and Quality Evaluation of Flour and Biscuit from Sweet Potato

机译：甘薯面粉和饼干的制备及质量评价

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
Sneha Srivastava;
展开▼
作者单位

展开▼
年度 2012
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. Development of biscuits and cookies using raw dehydrated potato flour and its nutritional quality and volatile aroma compounds evaluation [J] . Dan Xu, Xiaoping Zhou, Chunni Lei, Journal of Food Processing and Preservation . 2020,第7期

机译：使用原料脱水马铃薯粉的饼干和饼干的开发及其营养质量和挥发性香气化合物评价
2. Preparation of Wheat-Malted Flour Blend Biscuit and Evaluation of its Quality Characteristics [J] . S. Banusha, S. Vasaniharuba American-Eurasian Journal of Agricultural and Environmental Sciences . 2014,第1a7期

机译：麦芽面粉混合饼干的制备及其品质特性评价
3. Preparation of Wheat-Malted Flour Blend Biscuit and Evaluation of its Quality Characteristics [J] . S. Banusha, S. Vasantharuba American-Eurasian Journal of Agricultural and Environmental Sciences . 2014,第5期

机译：麦芽面粉混合饼干的制备及其品质特性评价
4. Physicochemical, baking quality, and sensory evaluation of gluten free bread made from modified sweet potato flour with addition of nuts flour [C] . Dewi Desnilasari, Nok Afifah, Novita Indrianti International Symposium on Applied Chemistry . 2019

机译：用改性的红薯粉加入螺母面粉制成的无麸质面包的物理化学，烘焙质量和感官评价
5. Impact of Sweet Potato Starch-Based Coating on Quality and Shelf-Life of Shell Eggs during Storage Time [D] . Sharaf Eddin, Abdulhakim. 2017

机译：甘薯淀粉基涂料对储存时间内壳蛋质量和保质期的影响
6. Quality Characteristics of Fiber – Rich Biscuits From Blends of Sweet Potato and Tigernut Flour (P04-073-19) [O] . Rebecca Obafaye, Matthew Ohida, Aderonke Olagunju, 2019

机译：甘薯和虎皮粉混合物中富含纤维的饼干的质量特性（P04-073-19）
7. Quality Characteristics of Biscuits Produced from Composite Flour of Sweet Potato and Cashew Nut Flour Blends [O] . O. O. Tanko, T. O. Hussaina, N. S. Donaldben 2020

机译：甘薯复合面粉生产的饼干的质量特征及腰果粉混合

Preparation and Quality Evaluation of Flour and Biscuit from Sweet Potato

著录项

引文网络

相似文献

相关主题

期刊订阅