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INCREASING THE TECHNOLOGICAL POTENTIAL OF GLUTEN-FREE FLOUR RAW MATERIALS

机译：增加无麸质面粉原料的技术潜力

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YUDINA Tetiana; ROMANENKO Roman; BEZRUCHENKO Olha;
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1. Plantain flours as potential raw materials for the development of gluten-free functional foods [J] . Tomy J. Gutiérrez Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2018,第期

机译：植物面粉作为潜在的原料，用于开发无麸质功能食品
2. Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities [J] . Ana María Calderón de la Barca, María Elvira Rojas-Martínez, Alma Rosa Islas-Rubio, Plant Foods for Human Nutrition (Formerly Qualitas Plantarum) . 2010,第3期

机译：原料和膨化A菜粉的无麸质面包和饼干，具有出色的技术和营养品质
3. Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities [J] . Calderon de la Barca Ana Maria, Elvira Rojas-Martinez Maria, Rosa Islas-Rubio Alma, Plant Foods for Human Nutrition . 2010,第3期

机译：原料和膨化A菜粉的无麸质面包和饼干，具有出色的技术和营养品质
4. OVERVIEW OF GLUTEN-FREE (CEREALS AND OTHER) RAW MATERIALS AND THEIR PROPERTIES [C] . Emmerich Berghofer, Regine Schoenlechner International Conference of Gluten-Free Cereal Products and Beverages . 2009

机译：无麸质（谷物和其他）原料及其性质概述
5. Formation of Maillard Reaction Products and Chlorogenic Acid-Quinone Induced Green Pigments in Gluten-Free Pretzels Made Using Sunflower Flour [D] . Bhatnagar, Rashi . 2020

机译：形成美丽的反应产物和绿原酸醌诱导使用向日葵面粉制成的无麸质椒盐脆饼的绿色颜料
6. Effect of partial substitution of gluten-free flour mixtures with chia (Salvia hispanica L.) flour on quality of gluten-free noodles [O] . Hacer Levent 2017

机译：奇亚（Salvia hispanica L.）面粉部分替代无麸质面粉混合物对无麸质面条质量的影响
7. RESEARCH OF TECHNOLOGICAL PROPERTIES OF WHEAT AND SPELT GRAIN AS RAW MATERIALS FOR FLOUR AND GROATS MANUFACTURING [O] . D. Zhygunov, М. Mardar, S. Sots, 2018

机译：小麦和拼写谷物作为面粉和涂料制造原料的技术特性研究

INCREASING THE TECHNOLOGICAL POTEN­TIAL OF GLUTEN-FREE FLOUR RAW MATERIALS

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INCREASING THE TECHNOLOGICAL POTENTIAL OF GLUTEN-FREE FLOUR RAW MATERIALS