首页> 外文OA文献 >Elaboração de biscoitos de chocolate com substituição parcial da farinha de trigo por polvilho azedo e farinha de albedo de laranja Chocolate biscuits preparation with partial substitution of wheat flour by fermented cassava starch and orange albedo flour

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Elaboração de biscoitos de chocolate com substituição parcial da farinha de trigo por polvilho azedo e farinha de albedo de laranja Chocolate biscuits preparation with partial substitution of wheat flour by fermented cassava starch and orange albedo flour

机译：制备巧克力饼干，部分替代面粉，用于酸面粉和橙色反照率面粉巧克力饼干制备，用发酵木薯淀粉和橙色反照率面粉部分替代小麦粉

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作者
Aline Alves Oliveira Santos; Izabel Veras Cristina e Silva; João Paulo Almeida dos Santos; Danielle Gomes Santana; Meirielly Lima Almeida; Paulo Sergio Marcellini;
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年度 2011
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1. Elabora??o de biscoitos de chocolate com substitui??o parcial da farinha de trigo por polvilho azedo e farinha de albedo de laranja [J] . Aline Alves Oliveira Santos, Danielle Gomes Santana, Izabel Veras Cristina E Silva, Ciência Rural . 2011,第3期

机译：制备巧克力曲奇，将小麦粉部分替换为酸粉和橙色反照率面粉
2. Chocolate biscuits preparation with partial substitution of wheat flour by fermented cassava starch and orange albedo flour [J] . Almeida Meirielly Lima, Marcellini Paulo Sergio, Santana Danielle Gomes, Ciencia Rural . 2011,第3期

机译：木薯淀粉和橙子反照率面粉部分替代小麦粉的巧克力饼干制备
3. Avalia??o da influência das variáveis a?úcar, polvilho azedo e albedo de laranja na elabora??o de bolos de chocolate [J] . Silva Izabel Cristina Veras, Santos Aline Alves Oliveira, Santana Danielle Gomes, Brazilian Journal of Food Technology . 2013,第3期

机译：评估糖，酸粉和橙色反照率变量对巧克力蛋糕制备的影响
4. The effect of water volume and mixing time on physical properties of bread made from modified cassava starch-wheat composite flour [C] . S Srirejeki, G J Manuhara, B S Amanto International Conference on Advanced Materials for Better Future . 2018

机译：水分和混合时间对由改性木薯淀粉小麦复合粉面包物理性质的影响
5. The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production [O] . Cihadiye Candal, Mustafa Erbas 2019

机译：不同方法对小麦粉酶抗性淀粉含量和血糖指数值的影响并在饼干生产中使用这种面粉
6. Elaboração de biscoitos de chocolate com substituição parcial da farinha de trigo por polvilho azedo e farinha de albedo de laranja Chocolate biscuits preparation with partial substitution of wheat flour by fermented cassava starch and orange albedo flour [O] . Aline Alves Oliveira Santos, Izabel Veras Cristina e Silva, João Paulo Almeida dos Santos, 2011

机译：制备巧克力饼干，部分替代面粉，用于酸面粉和橙色反照率面粉巧克力饼干制备，用发酵木薯淀粉和橙色反照率面粉部分替代小麦粉

Elaboração de biscoitos de chocolate com substituição parcial da farinha de trigo por polvilho azedo e farinha de albedo de laranja Chocolate biscuits preparation with partial substitution of wheat flour by fermented cassava starch and orange albedo flour

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