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Sensory Properties and Microbial Characteristics of Cookies Prepared from Refined Wheat Flour Supplemented with Sweet Potato Flour and Whey Protein Concentrate

机译：精制小麦粉加甘薯粉和浓缩乳清蛋白制成的曲奇的感官特性和微生物特性

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Blessy Sagar Seelam; John David; Neha Singh; Sonia Morya;
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年度 2017
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1. Sensory Properties and Microbial Characteristics of Cookies Prepared from Refined Wheat Flour Supplemented with Sweet Potato Flour and Whey Protein Concentrate [J] . Blessy Sagar Seelam, John David, Neha Singh, International Journal of Biochemistry Research & Review . 2017 ,第4期

机译：精制小麦粉加甘薯粉和浓缩乳清蛋白制成的曲奇的感官特性和微生物特性
2. Substitution of Sweet Potato (Ipomoea Batatas) and Soybean (Glycine Max.) Flour with Durum Wheat (Triticum Durum) Flour Effect on Physicochemical and Sensory Characteristics of Cookies [J] . Tadewos Hadero Food Science and Quality Management . 2019 ,第2期

机译：硬质小麦（Triticum Durum）面粉替代甘薯（Ipomoea Batatas）和大豆（Glycine Max。）面粉对曲奇的理化和感官特性的影响
3. Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours [J] . Anu Bala, Khalid Gul, Charanjit Singh Riar Cogent Food & Agriculture . 2015 ,第1期

机译：由小麦粉加木薯粉和菱角粉制成的曲奇的功能和感官特性
4. Chemical and sensory characteristics of white sweet potato (Ipomoea batatas L.),rice (Oryza sativa L.),and tapioca (Manihot esculenta) flours-based seasoning composite flour [C] . N N A Aifani, D Ishartani, C Anam International Conference on Food Science and Engineering . 2020

机译：白色甘薯（Ipomoea Batatas L.），米（Oryza Sativa L.）的化学和感官特征，Tapioca（Manihot Esculenta）面粉的调味料粉
5. Supplementation of Beverage, Yogurt and Probiotic Fermented Milk with Lentil Flour and Pea Flour and Study of their Microbial, Physical and Sensory Properties after Production and During Storage. [D] . Zare, Fatemeh. 2011

机译：用扁豆粉和豌豆粉补充饮料，酸奶和益生菌发酵乳，并研究其生产后和储存期间的微生物，物理和感官特性。
6. Physical chemical and sensory properties of biscuits prepared from flour blends of unripe cooking banana pigeon pea and sweet potato [O] . Abiodun A. Adeola, Ehimen R. Ohizua 2018

机译：由未煮熟的香蕉木豆和甘薯的面粉混合物制得的饼干的物理化学和感官特性
7. Sensory Properties and Microbial Characteristics of Cookies Prepared from Refined Wheat Flour Supplemented with Sweet Potato Flour and Whey Protein Concentrate [O] . Blessy Seelam, John David, Neha Singh, 2017

机译：由补充用甘薯粉和乳清蛋白浓缩物补充的精制小麦粉制备的饼干感官特性和微生物特性

Sensory Properties and Microbial Characteristics of Cookies Prepared from Refined Wheat Flour Supplemented with Sweet Potato Flour and Whey Protein Concentrate

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