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Substitution of wheat flour with whole-grain spelt flour in cakes and its influence on consumer acceptance

机译：小麦粉用全谷物拼种面粉的蛋糕及其对消费者验收的影响

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C. Kong; C. Soh; G. M. OBrien;
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1. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake [J] . Nisachon Jongsutjarittam, Sanguansri Charoenrein Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2013,第2期

机译：糯米粉替代小麦粉对面糊和冻融饼特性的影响
2. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake [J] . Nisachon Jongsutjarittam, Sanguansri Charoenrein Carbohydrate Polymers: Scientific and Technological Aspects of Industrially Important Polysaccharides . 2013,第2期

机译：糯米粉替代小麦粉对面糊和冻融饼特性的影响
3. Chiffon Cakes Made Using Wheat Flour With/Without Substitution by Highland Barley Powder or Mung Bean Flour: Correlations Among Ingredient Heat Absorption Enthalpy, Batter Rheology, and Cake Porosity [J] . Ruan Zheng, Zhang Chi, Sun-Waterhouse Dongxiao, Food and bioprocess technology . 2019,第7期

机译：雪纺蛋糕使用小麦粉与高地大麦粉或绿豆面粉的替代：成分吸热焓，面糊流变和蛋糕孔隙度之间的相关性
4. CAKE AROMA PROFILE AS AFFECTED BY WHEAT FLOUR REPLACEMENT WITH CAROB FLOUR [C] . Paraskevopoulou A., Pantazi F., Papageorgiou M. IMEKOFOODS Conference . 2018

机译：蛋糕香气概况受小麦面粉替代的碎片粉
5. Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and heat-moisture treated forms. [D] . Gill, Sandip Kaur. 2001

机译：小麦面包的质量受天然和热湿处理形式的蜡质和普通大麦粉替代的影响。
6. Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour [O] . Justyna Wajs, Jacek Panek, Magdalena Frąc, 2021

机译：长期贮藏对马铃薯淀粉和小麦粉的冲击试验和真菌污染中测定的结屑性能的影响
7. Substitution of Wheat Flour with Nypa Flour to Characteristics Butter Cake and Acceptance of Panelist [O] . Muhammad Mursyid 2018

机译：用NYPA粉替代小麦粉对特征黄油蛋糕和专门者的接受

Substitution of wheat flour with whole-grain spelt flour in cakes and its influence on consumer acceptance

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