云南高校图书馆联盟文献共享服务平台- BISCUITS

BISCUITS: 作品数：21被引量：12H指数：2; 导出分析报告; 相关领域：轻工技术与工程文化科学更多>>; 相关作者：杜卉韩邦跃更多>>; 相关机构：上海栗目创意设计有限公司天津职业大学广西科技大学更多>>; 相关期刊：《Food Production, Processing and Nutrition》《World Journal of Engineering and Technology》《Journal of Food Science and Engineering》《Agricultural Biotechnology》更多>>

-

在结果中检索

检索结果分析

结果分析中...

选择条件：

期刊=Food and Health

共条记录，以下是1-2

全选清除导出

参考文献引证文献引用追踪

视图：

排序：

Effects of ginseng powder on chemical composition, antioxidant and sensory properties of biscuits: 《Food and Health》2023年第1期1-5,共5页Amabo Joel Mofor Aba Richard Ejoh Thierry Noumo-Ngangmou; This work aimed to evaluate the quality of biscuits incorporated with ginseng powder.This powder was incorporated into wheat flour at levels ranging from 0 to 4%and used in the production of biscuits.The biscuits were...; 关键词：ginseng powder BISCUITS PHYTOCHEMICALS sensory evaluation antioxidant activity

Effect of incorporation of raphia palm fruit pulp powder on the physicochemical, functional and sensory properties of biscuits被引量：1: 《Food and Health》2023年第1期6-10,共5页Tatiana Munghang Tata Thierry Noumo-Ngangmou Aba Richard Ejoh; Background:Raphia fruit pulp is a good source of phytochemicals and some micronutrients and is locally consumed as a snack.The aim of this study was to valorize raphia pulp in biscuits production by partially substitu...; 关键词：composite flour Raphia palm fruit pulp BISCUITS PHYTOCHEMICALS ACCEPTABILITY

全选清除导出

共1页<1>

检索报告对象比较聚类工具使用帮助返回顶部