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Characteristics of Noodle Prepared from Orange-fleshed Sweet Potato, and Domestic Wheat Flour

机译：橙皮甘薯和国产面粉制成的面条的特征

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Ginting Erliana; Yulifianti Rahmi;
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年度 2015
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1. Influence of particle size distribution of orange-fleshed sweet potato flour on dough rheology and simulated gastrointestinal digestion of sweet potato-wheat bread [J] . Azeem Muhammad, Mu Tai-Hua, Zhang Miao LWT-Food Science & Technology . 2020,第1期

机译：橙皮甘薯粉粒度分布对甘薯 - 小麦面团面团流变学和模拟胃肠蚀刻的影响
2. TEXTURAL CHARACTERISTICS AND SENSORY EVALUATION OF COOKED DRY CHINESE NOODLES BASED ON WHEAT-SWEET POTATO COMPOSITE FLOUR [J] . Weidong Zhang, Calling Sun, Fengli He, International Journal of Food Properties . 2010,第2期

机译：基于甜薯粉的熟干面条的质构特征和感官评价
3. Textural Characteristics and Sensory Evaluation of Cooked Dry Chinese Noodles Based on Wheat-Sweet Potato Composite Flour [J] . Weidong Zhang, Cailing Sun, Fengli He, International journal of food properties . 2010,第2期

机译：小麦-甜马铃薯复合粉制干面条的质地特征和感官评价
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. Gel properties of noodle flours and their wheat starches measured by dynamic rheometry. Matching storage moduli of low-swelling flours to high-swelling flours by adding modified starches. [D] . Liang, Xiaowu (Samuel). 1999

机译：用动态流变法测量面条粉及其小麦淀粉的凝胶特性。通过添加改性淀粉使低溶胀面粉的储能模量与高溶胀面粉相匹配。
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. Effect of orange-fleshed sweet potato flour particle size and degree of wheat flour substitution on physical, nutritional, textural and sensory properties of cookies [O] . Joseph Kudadam Korese, Solomon Kofi Chikpah, Oliver Hensel, 2021

机译：橙皮甘薯粉粒径和小麦粉替代度对饼干的物理，营养，造影性和感官特性的影响

Characteristics of Noodle Prepared from Orange-fleshed Sweet Potato, and Domestic Wheat Flour

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