Diabetic, bran-free flour for the production of backing industry products, especially bread, pastries and cakes

• 1. 一种无蔗糖无油无麸质蛋糕及其生产工艺 [P] . 中国专利： CN109699711A . 2019-05-03
• 2. 实效降糖面包蛋糕点心饼干面粉 [P] . 中国专利： CN106417442A . 2017-02-22
• 3. DIABETIC, BRAN-FREE FLOUR FOR THE PRODUCTION OF BAKING INDUSTRY PRODUCTS, ESPECIALLY BREAD, PASTRIES AND CAKES [P] . 欧洲知识产权局专利： EP1499196A1 . 2005-01-26

  机译： 糖尿病，无麸质面粉，用于烘焙工业产品的生产，尤其是面包，糕点和蛋糕的生产

• 4. DIABETIC, BRAN-FREE FLOUR FOR THE PRODUCTION OF BACKING INDUSTRY PRODUCTS, ESPECIALLY BREAD, PASTRIES AND CAKES [P] . AU2003241061A1 . 2003-10-27

  机译： 糖尿病，无麸质面粉，用于生产后备工业产品，特别是面包，糕点和蛋糕

• 5. DIABETIC, BRAN-FREE FLOUR FOR THE PRODUCTION OF BACKING INDUSTRY PRODUCTS, ESPECIALLY BREAD, PASTRIES AND CAKES [P] . 世界知识产权组织专利： WO03086083A1 . 2003-10-23

  机译： 糖尿病，无麸质面粉，用于生产后备工业产品，特别是面包，糕点和蛋糕

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• 2. Effect of bug (Eurygaster spp.ve Aelia spp.) damaged flours on quality characteristics in cakes, cookies and breads [C] . S.(O)z(c)andir, D.Sivri (O)zay International gluten workshop;Ministry of Agriculture;Ministry of Science and Technology;Studies of Wheat Agronomic Traits and Varietal Improvement . 2013
• 3. TRICALCIUM PHOSPHATE : ITS RELATIONSHIP TO STORED-PRODUCT INSECT SUPPRESSION AND LAYER CAKE QUALITY (FLOUR, INFESTATION). [D] . AL-MANA, HASSAN ABDULAZIZ. 1986
• 4. Quality of products containing defatted groundnut cake flour [O] . Chitra Purohit, Peram Rajyalakshmi 2011
• 5. Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality [O] . Alessio Cappelli, Enrico Cini 2021
• 6. Energy Use in the Bread, Cake, Pastry, and Pie Baking Industries [R] . Cleland, A. C., Earle, M. D., Serrallach, G. F. 1980

• 1. Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean i(Parkia biglobosa)/iflour [J] . Abdoulaye Sankhon ,Issoufou Amadou ,Wei-Rong Yao . 农业科学（英文） . 2013,第5期
• 2. Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread: Flour Particle Size and Bread Crumb Grain [J] . S H Park ,O K Chung ,P A Seib . 食品科学 . 2006,第011期
• 3. Effects of Using Different Percentages of Fenugreek Flour to Improve the Sensory, Rheological Properties and Keeping Quality in Maize Dough to Produces Gluten-free Breads [J] . Abdulsalam Abdulrahman Rasool ,Dana Azad Abdulkhaleq ,Dlir Amin Sabir . 农业科学与技术：A . 2013,第005期
• 4. Effects of Using Different Percentages of Fenugreek Flour to Improve the Sensory, Rheological Properties and Keeping Quality in Maize Dough to Produces Gluten-free Breads [J] . Abdulsalam Abdulrahman Rasool ,Dana Azad Abdulkhaleq ,Dlir Amin Sabir . 农业科学与技术：A . 2013,第003期
• 5. 榆树内皮改良无麸质小米面包品质的研究 [A] . 徐梦雨 . 2020