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Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake

机译：升降剂对亚麻籽蛋糕的组成和传感特性的影响

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Isabella Taglieri; Chiara Sanmartin; Francesca Venturi; Monica Macaluso; Angela Zinnai; Silvia Tavarini; Andrea Serra; Giuseppe Conte; Guido Flamini; Luciana G. Angelini;
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1. Effect of different leavening agents on the nutritional characteristics of two durum wheat breads [J] . Acquistucci Rita, Melini Valentina, Tusa Salvatore, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2019,第10期

机译：不同升温剂对两种杜兰麦面包营养特征的影响
2. Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread [J] . Progress in Artificial Intelligence . 2020,第2期

机译：亚麻籽蛋糕作为改善酵母面包营养素和情感特征的工具
3. Characteristics and Preparation of Jeung-Pyun (Korean Fermented Rice Cake) According to Monascus rubber DSJ-20 as Leavening Agent [J] . Eun Kyoung Mo, Sung-A Jegal, Deuk Kyun Im, Korean Journal of Food Science and Technology . 2006,第1期

机译：以红曲橡胶DSJ-20为膨松剂的正发米糕的特性及制备
4. Effect of bug (Eurygaster spp.ve Aelia spp.) damaged flours on quality characteristics in cakes, cookies and breads [C] . S.(O)z(c)andir, D.Sivri (O)zay International gluten workshop;Ministry of Agriculture;Ministry of Science and Technology;Studies of Wheat Agronomic Traits and Varietal Improvement . 2013

机译：虫子（Eurygaster s.ve Aelia spp。）损坏的面粉对蛋糕，饼干和面包的品质特性的影响
5. The effects of alternative chemical leavening agents on the quality of refrigerated basic biscuits. [D] . Sethi, Deepa. 2007

机译：替代化学膨松剂对冷藏基本饼干质量的影响。
6. Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread [O] . Chiara Sanmartin, Isabella Taglieri, Francesca Venturi, 2020

机译：亚麻籽蛋糕作为改善面团面包营养和感官特性的工具
7. Flaxseed Cake as a Tool for the Improvement of Nutraceutical and Sensorial Features of Sourdough Bread [O] . Chiara Sanmartin, Isabella Taglieri, Francesca Venturi, 2020

机译：亚麻籽蛋糕作为改善酵母面包的营养素和情感特征的工具

Effect of the Leavening Agent on the Compositional and Sensorial Characteristics of Bread Fortified with Flaxseed Cake

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