*She sells seashells on the seashore.　　*Flash message. Flash message.　　*Mix a box of mixed biscuits with a boxed bis......

研究L-半胱氨酸盐酸盐、纤维素酶、木瓜蛋白酶、木聚糖酶添加量对黑米韧性饼干产品感官评分的影响,在单因素试验的基础上,设计四因......

本文以高温缺氧条件下炭化制得的甘蔗叶生物炭粉为研究对象,主要研究其不同添加量对饼干品质和质构特性的影响。结果表明,甘蔗叶生......

研究了黑米粉、油脂、碳酸氢铵、木瓜蛋白酶添加量对黑米韧性饼干感官品质的影响。在单因素试验的基础上,设计4因素3水平正交试验......

研究了木薯全粉对饼干储藏期品质和质构特性的影响,以不同比例木薯全粉替代低筋面粉制作饼干,对其理化和质构指标进行评价。结果表......

饼粕类饲粮是油料籽实提取油后的副产物,含有大量蛋白质,所以常被用做蛋白质饲粮,但其中含有各种抗营养物质而影响了其在鸡生产中......

本研究以青稞粉、低筋面粉以及蜂蜜为主要原料,通过单因素和正交试验法优化青稞蜂蜜饼干的最佳工艺。结果表明:青稞蜂蜜饼干的最佳......

以香芋粉、豌豆粉为主料,辅助以白砂糖、黄油、盐等研制香芋豌豆饼干,采用感官评分值为指标,通过单因素和Box-Behnken中心组合试验......

以低糖，低油为宗旨，对半发酵法生产工艺制作饼干过程中发酵面量，调粉程度，加水量，投料顺序等因素对饼干质量的影响作了研究，并从中找到了......

用异丙醇-NaCl-H2O双水相体系结合气相色谱-质谱联用（GC-MS）法高效提取并测定了饼干中的两种抗氧化剂：叔丁基羟基茴香醚（BHA）和2,6-二叔......

[Objectives]This study was conducted to obtain the best formula for alkali-soluble Poria polysaccharide tough biscuits.[......

将迷迭香粉部分替代抹茶粉制作曲奇,以感官评分为评价标准,通过单因素试验和正交试验确定抹茶曲奇的最优配方及工艺条件:低筋面粉1......

Partially de-oiled peanut meal flour (DPMF) was blended with wheat flour for making biscuits. DPMF at 5, 10, 15 and 20% ......

建立由高效液相色谱法检测饼干中三聚氰胺的方法．样品用1％三氯乙酸和2．2％乙酸铅超声提取，色谱柱为Hypersil ODS100mm×4．6mm，5μm，流动......

Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional......

The development of gluten-free foodstuffs with high nutritional quality components is an important objective to achieve.......

In order to improve the nutritional quality of biscuits, a multigrain premix (MGP) was developed by using whole barley, ......

Biscuits were prepared by incorporating virgin coconut meal (VCM) into refined wheat flour (maida) at 5-25% level and ev......

Biscuits were produced from bambara nut,cowpea and wheat flour blends.This study was carried out to evaluate the effects......

To promote the commercialization of yellow pea flour(YPF)due to its nutritional benefits.Four biscuits with different YP......