用黄南瓜、紫甘薯、玉米和鲱鱼粉制成复合面粉配方，用于替代小麦粉制作低水分和高水分食品 第 I 部分：饼干和松饼

{"title":"用黄南瓜、紫甘薯、玉米和鲱鱼粉制成复合面粉配方，用于替代小麦粉制作低水分和高水分食品 第 I 部分：饼干和松饼","authors":"Mincu Manalu, Rumida, Elisa Julianti, Nauas Domu Marihot Romauli","doi":"10.1016/j.foohum.2024.100261","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502987,"journal":{"name":"Food and Humanity","volume":"24 8","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Composites flour formulation made from yellow pumpkin, purple sweet potato, corn, and wolf-herring flour for replacement of wheat flour on low- and high- moisture foods Part I: Cookies and muffin\",\"authors\":\"Mincu Manalu, Rumida, Elisa Julianti, Nauas Domu Marihot Romauli\",\"doi\":\"10.1016/j.foohum.2024.100261\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":502987,\"journal\":{\"name\":\"Food and Humanity\",\"volume\":\"24 8\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-02-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Humanity\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/j.foohum.2024.100261\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Humanity","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.foohum.2024.100261","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}