WHEAT-FLOUR COOKIES SUPPLEMENTED WITH CHICKPEA AND TRITICALE FLOURS

被引：0
|
作者：
NOMANI, MZA [1 ]
SCHRECENGOST, AB [1 ]
ALHUMADI, NH [1 ]
STUHLDREHER, WL [1 ]
机构：
[1] W VIRGINIA UNIV,COLL AGR & FORESTRY,MORGANTOWN,WV 26506
来源：
FASEB JOURNAL | 1993年 / 7卷 / 04期
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：A582 / A582
页数：1
相关论文
共 50 条
  • [21] WHEAT-FLOUR MICRONIZING
    MAINA, E
    SCARLINO, M
    ORLANDI, G
    [J]. INDUSTRIE ALIMENTARI, 1985, 24 (02): : 105 - 114
  • [22] THE INFLUENCE OF THE SELECTED WILD-GROWN FRUITS ON THE STARCH DIGESTIBILITY OF WHEAT-FLOUR COOKIES
    Borczak, Barbara
    Sikora, Elzbieta
    Kapusta-Duch, Joanna
    Sikora, Marek
    [J]. PROCEEDINGS OF THE 16TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2020, : 46 - 48
  • [23] Effects of triticale flour on the quality of honey cookies
    Kandrokov, Roman Kh.
    [J]. FOODS AND RAW MATERIALS, 2023, 11 (02) : 215 - 222
  • [24] WHEAT-FLOUR PROTEINS - SELECTIVITY OF SOLVENTS AND STABILITY OF GLIADIN AND GLUTENIN FRACTIONS OF STORED FLOURS
    SHEARER, G
    PATEY, AL
    MCWEENY, DJ
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (03) : 337 - 344
  • [25] STORAGE AND AGING OF WHEAT AND WHEAT-FLOUR
    NAGAO, S
    TANAKA, K
    [J]. JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1982, 29 (03): : 185 - 193
  • [26] EFFECT OF LIPIDS ON PHYSICAL-PROPERTIES OF WHEAT-FLOUR DOUGH - FARINOGRAPH PROPERTIES OF DURUM AND BREAD WHEAT FLOURS
    INAKUMA, T
    AIBARA, S
    MORITA, Y
    [J]. NIPPON NOGEIKAGAKU KAISHI-JOURNAL OF THE JAPAN SOCIETY FOR BIOSCIENCE BIOTECHNOLOGY AND AGROCHEMISTRY, 1989, 63 (02): : 175 - 180
  • [27] COMPOSITION OF WHEAT-FLOUR LIPIDS
    MACMURRAY, TA
    MORRISON, WR
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1970, 21 (10) : 520 - +
  • [28] LIPIDS IN WHEAT-FLOUR DOUGHS
    MANN, DL
    MORRISON, WR
    [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (08) : 982 - 983
  • [29] WHEAT-FLOUR LIPIDS IN BREADMAKING
    CHUNG, OK
    POMERANZ, Y
    FINNEY, KF
    [J]. CEREAL CHEMISTRY, 1978, 55 (05) : 598 - 618
  • [30] DETERMINATION OF AZODICARBONAMIDE IN WHEAT-FLOUR
    WEAK, ED
    HOSENEY, RC
    SEIB, PA
    [J]. CEREAL SCIENCE TODAY, 1974, 19 (09): : 413 - 413
12345