基于标准筛孔尺寸的 "Baromi2 "混合面粉的理化特性和烹饪适宜性

{"title":"基于标准筛孔尺寸的 \"Baromi2 \"混合面粉的理化特性和烹饪适宜性","authors":"Seah Oh, Jisun Yoon, H. Park, Hong-Sik Kim, Hyesun Choi, Jiyoung Park","doi":"10.13050/foodengprog.2024.28.1.60","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12413,"journal":{"name":"Food Engineering Progress","volume":"108 5","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physicochemical Properties and Cooking Suitability of Mixed Flour Using ‘Baromi2’ Based on Standard Sieve Size\",\"authors\":\"Seah Oh, Jisun Yoon, H. Park, Hong-Sik Kim, Hyesun Choi, Jiyoung Park\",\"doi\":\"10.13050/foodengprog.2024.28.1.60\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12413,\"journal\":{\"name\":\"Food Engineering Progress\",\"volume\":\"108 5\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-02-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Engineering Progress\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.13050/foodengprog.2024.28.1.60\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Engineering Progress","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.13050/foodengprog.2024.28.1.60","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}