经加工、成熟和未成熟面包果(Artocarpus altilis</i>)制成的硬面团(吞下)的血糖指数、面粉中的维生素及感官特性

Eke-Ejiofor J, Friday U. B, Anumba N. L
{"title":"经加工、成熟和未成熟面包果(Artocarpus altilis&lt;/i&gt;)制成的硬面团(吞下)的血糖指数、面粉中的维生素及感官特性","authors":"Eke-Ejiofor J, Friday U. B, Anumba N. L","doi":"10.12691/ajfst-11-2-4","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7550,"journal":{"name":"American Journal of Food Science and Technology","volume":"32 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Glycemic Indices, Vitamins of Flour and Sensory Properties of Stiff Dough (Swallow) from Processed, Ripe and Unripe Breadfruits (&lt;i&gt;Artocarpus altilis&lt;/i&gt;)\",\"authors\":\"Eke-Ejiofor J, Friday U. B, Anumba N. L\",\"doi\":\"10.12691/ajfst-11-2-4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":7550,\"journal\":{\"name\":\"American Journal of Food Science and Technology\",\"volume\":\"32 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"American Journal of Food Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.12691/ajfst-11-2-4\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"American Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.12691/ajfst-11-2-4","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

本文章由计算机程序翻译,如有差异,请以英文原文为准。
Glycemic Indices, Vitamins of Flour and Sensory Properties of Stiff Dough (Swallow) from Processed, Ripe and Unripe Breadfruits (<i>Artocarpus altilis</i>)
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信