加Kamut (turanicum Jakubz)粉制作挞的研制及品质特性

{"title":"加Kamut (turanicum Jakubz)粉制作挞的研制及品质特性","authors":"Ming-Sheng Yang, K. Shin","doi":"10.17495/easdl.2022.4.32.2.113","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"8 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2022-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Development and Quality Characteristics of Tarts Made with the Addition of Kamut (Triticum turanicum Jakubz) Powder\",\"authors\":\"Ming-Sheng Yang, K. Shin\",\"doi\":\"10.17495/easdl.2022.4.32.2.113\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":146729,\"journal\":{\"name\":\"Journal of the East Asian Society of Dietary Life\",\"volume\":\"8 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-04-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the East Asian Society of Dietary Life\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17495/easdl.2022.4.32.2.113\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the East Asian Society of Dietary Life","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17495/easdl.2022.4.32.2.113","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}