相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes
M. A. Khan et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Alveoconsistograph evaluation of rheological properties of rye doughs
M.J. Callejo et al.
SPANISH JOURNAL OF AGRICULTURAL RESEARCH (2013)
Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits
Crassina A. Shimray et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits
Ritika B. Yadav et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)
INFLUENCE OF GREEN GRAM FLOUR (PHASEOLUS AUREUS) ON THE RHEOLOGY, MICROSTRUCTURE AND QUALITY OF COOKIES
Jyotsna Rajiv et al.
JOURNAL OF TEXTURE STUDIES (2012)
Nutritional, microstructural, rheological and quality characteristics of biscuits using processed wheat germ
Shivani Bansal et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2011)
Influence of debittered, defatted fenugreek seed powder and flaxseed powder on the rheological characteristics of dough and quality of cookies
Nirmala Metwal et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2011)
EFFECT OF DIFFERENTLY TREATED WHEAT BRAN ON RHEOLOGY, MICROSTRUCTURE AND QUALITY CHARACTERISTICS OF SOFT DOUGH BISCUITS
K. Nandeesh et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2011)
Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta - An Indian flat bread
D. Indrani et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Physical and nutritional evaluation of wheat cookies supplemented with pulse flours of different particle sizes
Francine Zucco et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF COOKIES
K. B. Dachana et al.
JOURNAL OF FOOD QUALITY (2010)
MULTIGRAIN BREAD - ITS DOUGH RHEOLOGY, MICROSTRUCTURE, QUALITY AND NUTRITIONAL CHARACTERISTICS
D. Indrani et al.
JOURNAL OF TEXTURE STUDIES (2010)
Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products-a Review
M. S. Izydorczyk et al.
FOOD RESEARCH INTERNATIONAL (2008)
Pasting properties of starch and protein in selected cereals and quality of their food products
S Ragaee et al.
FOOD CHEMISTRY (2006)
Physico-chemical, textural and sensory properties of a fried cookie system containing soy protein isolate
KA Lee et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2005)
The baking process of wheat rolls followed by cryo scanning electron microscopy
JA Rojas et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2000)