{"title":"热加工对用小麦脱脂瓜子粉混合粉生产的饼干的营养成分、氨基酸谱和感官特性的影响","authors":"","doi":"10.34302/crpjfst/2024.16.2.15","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":0,"journal":{"name":"","volume":"35 S148","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"INFLUENCE OF THERMAL PROCESSING ON THE NUTRITIONAL COMPOSITION, AMINO ACID PROFILE AND SENSORIAL CHARACTERISTICS OF BISCUITS PRODUCED FROM WHEAT-DEFATTED MELON SEED FLOUR BLENDS\",\"authors\":\"\",\"doi\":\"10.34302/crpjfst/2024.16.2.15\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":0,\"journal\":{\"name\":\"\",\"volume\":\"35 S148\",\"pages\":\"\"},\"PeriodicalIF\":0.0,\"publicationDate\":\"2024-07-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.34302/crpjfst/2024.16.2.15\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.34302/crpjfst/2024.16.2.15","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
INFLUENCE OF THERMAL PROCESSING ON THE NUTRITIONAL COMPOSITION, AMINO ACID PROFILE AND SENSORIAL CHARACTERISTICS OF BISCUITS PRODUCED FROM WHEAT-DEFATTED MELON SEED FLOUR BLENDS