首页> 外文OA文献 >Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

【2h】

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

机译：一种富含苋菜面粉的创新无麸质双层扁平面包的技术，营养和感官特性

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
Antonio Piga; Paola Conte; Simonetta Fois; Pasquale Catzeddu; Alessandra Del Caro; Anna Maria Sanguinetti; Costantino Fadda;
展开▼
作者单位

展开▼
年度 2021
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. 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
2. 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
3. Taro flour usage in wheat flour bread and gluten-free bread: Evaluation of rheological, technological and some nutritional properties [J] . Arici Muhammet, Ozulku Gorkem, Kahraman Burcu, Journal of food process engineering . 2020,第9期

机译：芋头面粉用在小麦面粉面包和无麸质面包：流变，技术和一些营养特性评价
4. Physicochemical, sensory and nutritional evaluation of gluten-free bread based on rice and soybean flour [C] . Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2017

机译：基于水稻和大豆面粉的无麸质面包的物理化学，感觉和营养评价
5. Comparison and acceptabilty of gluten-free yeast breads made with quinoa flour. [D] . Chase, Caraline Bianchetto. 2014

机译：藜麦粉制成的无麸质酵母面包的比较和可接受性。
6. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads [O] . Nesli Sozer, Leena Melama, Selim Silbir, 2019

机译：乳酸发酵作为蚕豆粉的预处理工艺及其对富含蛋白质的无麸质蚕豆面包结构结构和营养特性的影响
7. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads [O] . Nesli Sozer, Leena Melama, Selim Silbir, 2019

机译：乳酸发酵作为Faba Bean粉的预处理过程及其对富含蛋白质无麸质Faba Bean面包的纹理，结构和营养特性的影响

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

著录项

引文网络

相似文献

相关主题

期刊订阅