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Updated: Jun 21, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Published on: June 16, 2018

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预加工 (烤和发芽) 对-小麦面包的替代水平和质量的影响:面包特性,消化性,消费者接受度和微生物分析

Vijay Singh Sharanagat1, Prabhat K Nema1, Lochan Singh2

  • 1Department of Food Engineering, NIFTEM, Sonepat, Haryana 131028 India.

Journal of food science and technology
|January 10, 2024
PubMed
概括

经过发芽 (GS) 或烤 (RS) 处理的粉可以在面包中部分取代精制小麦粉 (RWF). 木的结合改善了面包的面包.

关键词:
可消化性 可消化性低质面包是一种低质的面包.货架寿命 货架寿命Sorghum 的意思是 Sorghum 的意思

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