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Flour functionality, chemical and sensory properties of cookies from trifoliate yam flour-soybean blends

机译：来自Trifoliate山粉 - 大豆混合物的饼干面粉功能，化学和感官特性

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Y.O. Olawuyi; F. Oyetola;
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1. Effect of cassava starch substituion on the functional and sensory properties of trifoliate yam (Dioscorea dumetorum) flours [J] . OA Abiodun, JA Adegbite, TS Oladipo African Journal of Food, Agriculture, Nutrition and Development . 2010,第7期

机译：木薯淀粉替代对三叶山药（Dioscorea dumetorum）花功能和感官特性的影响
2. Effect of cassava starch substituion on the functional and sensory properties of trifoliate yam ( Dioscorea dumetorum ) flours [J] . OA Abiodun, JA Adegbite, TS Oladipo African Journal of Food, Agriculture, Nutrition and Development . 2010,第7期

机译：木薯淀粉替代对三叶山药花的功能和感官特性的影响。
3. Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding [J] . Bello Florence Abolaji, Edeke Joy Edeke, Sodipo Mopelola Ajoke International Journal of Food Science and Biotechnology . 2019,第3期

机译：评价高粱，非洲山药豆和大豆作为补充饲料的面粉混合物的化学，功能和感官特性
4. Effect of modified yam (Dioscorea esculenta) flour on some physicochemical and sensory properties of synbiotic yoghurt [C] . M N Handayani, D Cakrawati, S Handayani International Conference on Innovation in Engineering and Vocational Education . 2016

机译：改性山药（Dioscorea Esculenta）粉对Synbiotic Yoghurt的一些物理化学和感觉特性的影响
5. Characteristics of Yam Composite Flour: Properties and Function of Bread and Tortilla Making [D] . Asiyanbi-Hammed, Tawakalit Tope. 2017

机译：山药复合面粉特点：面包和玉米饼制作的特性和功能
6. Physico-chemical and sensory properties of cookies made from blends of germinated pigeon pea fermented sorghum and cocoyam flours [O] . Laura Okpala, Eric Okoli, Emelem Udensi 2013

机译：由发芽的木豆发酵的高粱和可可粉制成的曲奇的理化和感官特性
7. Evaluation of Chemical, Functional and Sensory Properties of Flour Blends from Sorghum, African Yam Bean and Soybean for Use as Complementary Feeding [O] . Bello Florence Abolaji, Edeke Joy Edeke, Sodipo Mopelola Ajoke 2019

机译：从高粱，非洲山药和大豆用作互补喂养的面粉混合物的化学，功能和感官特性评价

Flour functionality, chemical and sensory properties of cookies from trifoliate yam flour-soybean blends

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