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Nutritonal Properties of Composite Flour (Blends of Rice (Oryza sativa), Acha (Digitaria exilis) and Soybeans (Glycine max) and Sensory Properties of Noodles Produced from the Flour

机译：复合面粉的营养特性（混合稻（Oryza sativa），Acha（Digitaria exilis）和大豆（Glycine max））以及面粉生产的面条的感官特性

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E. E. Edet; G. I. Onwuka; C. O. M. Orieke;
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1. Chemical and functional properties of complementary food blends from malted and unmalted acha (Digitaria exilis), soybean (Glycine max) and defatted sesame (Sesamun indicum L.) flours [J] . IKUJENLOLA A. Victor African Journal of Food Science . 2014,第7期

机译：麦芽和未经麦芽的洋地瓜（Digitaria exilis），大豆（Glycine max）和脱脂芝麻（Sesamun indicum L.）面粉的辅助食品混合物的化学和功能特性
2. Nutritional, pasting and sensory properties of a weaning food from rice ( Oryza sativa ), soybeans (Glycine Max) and kent Mango ( Mangifera indica ) flour blends [J] . RA Pobee, PNT Johnson, PT Akonor, African Journal of Food, Agriculture, Nutrition and Development . 2017,第1期

机译：断奶食品的营养，粘贴和感官特性，来自于大米（Oryza sativa），大豆（Glycine Max）和肯特芒果（Mangifera indica）面粉混合物
3. Nutritional optimization of milk mixtures based on rice flour (Oryza sativa L.) and soybean (Glycine max L.): Bromatological-sensory determination [J] . Nelly L. Pulgar-Oleas, Jesús R Meléndez, Jesús R Meléndez, Espirales: Revista Multidisciplinaria de Investigaci贸n . 2020,第32期

机译：基于米粉（Oryza Sativa L.）和大豆（Glycine Max L.）的牛奶混合物的营养优化：溴 - 感官测定
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. Characterization, seed longevity, and herbicide sensitivity of red rice (Oryza sativa L.) ecotypes, and red rice control in soybeans (Glycine max (L.) Merr.). [D] . Noldin, Jose Alberto. 1995

机译：生态型红稻（Oryza sativa L.）的特性，种子寿命和除草剂敏感性以及大豆（Glycine max（L.）Merr。）的红稻对照。
6. Development of value‐added nutritious crackers with high antidiabetic properties from blends of Acha (Digitaria exilis) and blanched Pigeon pea (Cajanus cajan) [O] . Aderonke Ibidunni Olagunju, Olufunmilayo Sade Omoba, Victor Ndigwe Enujiugha, 2018

机译：由Acha（Digitaria exilis）和白皮豌豆（Cajanus cajan）的混合物开发具有高抗糖尿病特性的增值营养饼干
7. Nutritonal Properties of Composite Flour (Blends of Rice (Oryza sativa), Acha (Digitaria exilis) and Soybeans (Glycine max) and Sensory Properties of Noodles Produced from the Flour [O] . E Edet, G Onwuka, C Orieke 2017

机译：复合粉的营养特性（水稻（Oryza Sativa），Acha（Digitaria Exilias）和大豆（甘氨酸最大）和面粉的感觉特性

Nutritonal Properties of Composite Flour (Blends of Rice (Oryza sativa), Acha (Digitaria exilis) and Soybeans (Glycine max) and Sensory Properties of Noodles Produced from the Flour

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