首页> 外文OA文献 >The influence of addition of dried tomato pomace on the physical and sensory properties of whole grain rye flour cookies

【2h】

The influence of addition of dried tomato pomace on the physical and sensory properties of whole grain rye flour cookies

机译：添加干番茄渣对全麦黑麦面粉饼干物理和感官特性的影响

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Tomić Jelena M.; Belović Miona M.; Torbica Aleksandra M.; Pajin Biljana S.; Lončarević Ivana S.; Petrović Jovana S.; Fišteš Aleksandar Z.;
展开▼
作者单位

展开▼
年度 2016
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten-free amaranth or buckwheat flour [J] . Ram Yamsaengsung, Emmerich Berghofer, Regine Schoenlechner International journal of food science & technology . 2012,第10期

机译：与无麸质a菜或荞麦粉相比，鹰嘴豆加白小麦或全麦面粉制成的曲奇的物理性质和感官接受度
2. Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies [J] . Ariadne Roberto?KARNOPP1?, Amanda Miléo?FIGUEROA1?, Paulo Ricardo?LOS1?, Food Science and Technology (Campinas) . 2015,第4期

机译：全小麦粉和波尔多葡萄渣（血管黏膜葡萄饼）对饼干感官，物理化学和功能性质的影响
3. Nutritional composition, physical properties, and sensory evaluation of cookies prepared from wheat flour and pitaya (Hylocereus undatus) peel flour blends [J] . Lee-Hoon Ho, Nadratul Wahidah binti Abdul Latif Cogent Food & Agriculture . 2016,第1期

机译：由小麦粉和火龙果（Hylocereus undatus）皮粉混合物制成的曲奇的营养成分，物理特性和感官评估
4. Physical, Chemical and Sensory Characteristics of Jack Bean (Canavalia ensiformis) Tempeh Flour at Various Drying Temperature [C] . Dian Rachmawanti Affandi, Dwi Ishartani, Katarina Wijaya International Conference and Exhibition on Powder Technology Indonesia . 2020

机译：杰克豆（CanaviaNAS ensiformis）的物理，化学和感官特性在各种干燥温度下的临时面粉
5. The effect of whole grain rye flour arabinoxylans on the physical and chemical characteristics of a low moisture baked good. [D] . Beaver, Michelle Denine. 2010

机译：全谷物黑麦面粉阿拉伯木聚糖对低水分烘焙产品的理化特性的影响。
6. Effect of green tea powder on thermal rheological functional properties of wheat flour and physical nutraceutical sensory analysis of cookies [O] . Mudasir Ahmad, Waqas N. Baba, Touseef A.Wani, 2015

机译：绿茶粉对小麦粉的热流变和功能特性的影响以及曲奇的物理营养和感官分析
7. Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies [O] . Ariadne Roberto KARNOPP, Amanda Miléo FIGUEROA, Paulo Ricardo LOS, 2015

机译：全麦面粉和波尔多葡萄果渣（Vitis labrusca L.）对饼干的感官，理化和功能特性的影响

The influence of addition of dried tomato pomace on the physical and sensory properties of whole grain rye flour cookies

著录项

引文网络

相似文献

相关主题

期刊订阅