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Studies on the quality characteristics of wheat components and their suitability for wheat flour products

机译：小麦成分的品质特性及其对小麦粉制品的适用性研究

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Thesis--University of Tsukuba, D.Sc.(B), no. 99, 1982. 3. 25

机译：论文-筑波大学理学学士（B），No. 99，1982年3月25日

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Nagao Seiichi; ナガオセイイチ;
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年度 1982
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正文语种 ja
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1. Comparative study of some important aestivum, durum and dicoccum wheat cultivars for grain, flour quality and suitability for chapati making characteristics. [J] . Supekar D T, Patil S R, Munjal S V Journal of Food Science and Technology . 2005,第6期

机译：比较一些重要的普通小麦，硬粒小麦和麦哲伦小麦品种的谷物，面粉品质和薄煎饼制作特性的适用性。
2. Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour [J] . Marcio Schmiele, Leandra Zafalon Jaekel, Stella Maris Cardoso Patricio, International journal of food science & technology . 2012,第10期

机译：小麦麸或全谷物小麦粉的添加改变了小麦粉的流变学性质和pan头的品质特性
3. Effect of Replacement of Refined Wheat Flour with Buckwheat Flour on Quality Characteristics of Cookies [J] . Bhavsar.G.J, Sawate.A.R, Kshirsagar. R.B. The Indian Journal of Nutrition and Dietetics . 2015,第1期

机译：荞麦粉替代精制小麦粉对曲奇品质特性的影响
4. THE EFFECTS OF WHEAT FLOUR ARABINOGALACTAN- PEPTIDE ON MIXING CHARACTERISTICS OF WHEAT FLOUR DOUGH AND THE RESULTING BREADS [C] . A.-M. A. Loosveld, J.A. Delcour European Symposium on Enzymes in Grain Processing . 2000

机译：小麦粉Arabinogalactan-肽对小麦粉面团和所得面包搅拌特性的影响
5. Quality preferences for wheat and wheat flour: Noodle wheat markets in Japan and South Korea. [D] . Kim, Renee Boyoung. 2000

机译：小麦和面粉的质量偏爱：日本和韩国的面条小麦市场。
6. Influence of defatted mango kernel seed flour addition on the rheological characteristics and cookie making quality of wheat flour [O] . Olugbenga O. Awolu, Lakshminarayan M. Sudha, Balaraman Manohar 2018

机译：脱脂芒果籽粉的添加对小麦粉流变特性和曲奇制作品质的影响
7. Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products (Part 6). The influence of blending ratio and contens of water on irradiated buckwheat flour in processing of buckwheat noodles to sensory evalution and physical properties. [O] . Nobuyuki MURAMATSU, Hiroshi OHHINATA, Hideyuki KARASAWA, 1989

机译：使用γ辐射对荞麦粉和荞麦食品的微生物失活（第6部分）。混合比和水对辐照荞麦粉对荞麦面加工对感觉评价和物理性质的影响。

Studies on the quality characteristics of wheat components and their suitability for wheat flour products

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