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Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder

机译：用巴西坚果粉和带有和不含奶粉的绿色香蕉粉制成的粥预混合物的稳定性

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Clarissa Reschke Da Cunha; Stephanie Lima Dos Santos; Vlayrton Tomé Maciel; Maria Luzenira De Souza; Cydia De Menezes Furtado; Ana Vania Carvalho;
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1. Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder [J] . Cunha Clarissa Reschke Da, Santos Stephanie Lima Dos, Maciel Vlayrton Tomé, Food Science and Technology (Campinas) . 2014,第3期

机译：用巴西坚果粉和绿色香蕉面粉制成的粥预混物的稳定性，没有奶粉
2. Optimization of red teff flour, malted soybean flour, and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge [J] . Kiros Mezgebo, Tefera Belachew, Neela Satheesh Food Science & Nutrition . 2018,第4期

机译：优化红色太妃糖粉，麦芽大豆粉和木瓜果粉的混合比例，以提高营养品质和粥的感官接受度
3. Protein Fortification of Mango and Banana Bar using Roasted Bengal Gram Flour and Skim Milk Powder [J] . Kamlesh Prasad Agricultural Engineering International: CIGR Ejournal . 2009,第4期

机译：孟加拉孟加拉烤面粉和脱脂奶粉对芒果和香蕉条的蛋白质强化作用
4. Physicochemical, baking quality, and sensory evaluation of gluten free bread made from modified sweet potato flour with addition of nuts flour [C] . Dewi Desnilasari, Nok Afifah, Novita Indrianti International Symposium on Applied Chemistry . 2019

机译：用改性的红薯粉加入螺母面粉制成的无麸质面包的物理化学，烘焙质量和感官评价
5. Supplementation of Beverage, Yogurt and Probiotic Fermented Milk with Lentil Flour and Pea Flour and Study of their Microbial, Physical and Sensory Properties after Production and During Storage. [D] . Zare, Fatemeh. 2011

机译：用扁豆粉和豌豆粉补充饮料，酸奶和益生菌发酵乳，并研究其生产后和储存期间的微生物，物理和感官特性。
6. Optimization of red teff flour malted soybean flour and papaya fruit powder blending ratios for better nutritional quality and sensory acceptability of porridge [O] . Kiros Mezgebo, Tefera Belachew, Neela Satheesh 2018

机译：优化红色太妃糖粉麦芽大豆粉和木瓜果粉的混合比例以提高营养品质和粥的感官接受度
7. Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder. [O] . CUNHA, C. R. da, SANTOS, S. L. dos, MACIEL, V. T., 2014

机译：用巴西坚果粉和生香蕉粉加或不加奶粉制成的粥预混合物的稳定性。
8. Macadamia Nut Shell Flour and Wattle Bark Flour as Fillers and Extenders for Wood Adhesives [R] . Grobler, F. C. 1979

机译：澳洲坚果壳面粉和荆树皮面粉作为木材粘合剂的填充剂和增量剂

Stability of porridge pre-mixture made with Brazil nut flour and green banana flour with and without milk powder

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