{"title":"小麦-凤尾鱼-大豆复合面粉面包理化特性及感官可接受性评价","authors":"A. Haile, Tesema Bekele, Tilku Desalegn","doi":"10.1166/jnef.2017.1158","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":91555,"journal":{"name":"Journal of nutritional ecology and food research","volume":"4 1","pages":"148-155"},"PeriodicalIF":0.0000,"publicationDate":"2017-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Evaluation of Physicochemical Characteristics of Wheat-Anchote-Soyabean Composite Flours Bread and Its Organoleptic Acceptability\",\"authors\":\"A. Haile, Tesema Bekele, Tilku Desalegn\",\"doi\":\"10.1166/jnef.2017.1158\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":91555,\"journal\":{\"name\":\"Journal of nutritional ecology and food research\",\"volume\":\"4 1\",\"pages\":\"148-155\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2017-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of nutritional ecology and food research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1166/jnef.2017.1158\",\"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 nutritional ecology and food research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1166/jnef.2017.1158","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}