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Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products (Part 6). The influence of blending ratio and contens of water on irradiated buckwheat flour in processing of buckwheat noodles to sensory evalution and physical properties.

机译：使用γ辐射对荞麦粉和荞麦食品的微生物失活（第6部分）。混合比和水对辐照荞麦粉对荞麦面加工对感觉评价和物理性质的影响。

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作者
Nobuyuki MURAMATSU; Hiroshi OHHINATA; Hideyuki KARASAWA; Terutake OHIKE; Hitoshi ITO;
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年度 1989
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1. Analysis of mixing process of hydrated buckwheat flour (Development of quality evaluation method of buckwheat noodle Part 1) [Japanese] [J] . Horigane A, Yamada S, Hikichi Y, 日本食品科学工学会誌 . 2004,第7期

机译：水合荞麦粉混合过程的分析（荞麦面质量评估方法的发展（第1部分））[日语]
2. Analysis of mixing process of hydrated buckwheat flour (Development of quality evaluation method of buckwheat noodle Part 1) [Japanese] [J] . Horigane A, Yamada S, Hikichi Y, 日本食品科学工学会誌 . 2004,第7期

机译：水合荞麦粉混合过程分析（荞麦面的质量评价方法第1部分）[日文]
3. Predicting the Buckwheat Flour Ratio for Commercial Dried Buckwheat Noodles Based on the Fluorescence Fingerprint [J] . Mario Shibata, Kaori Fujita, Junichi Sugiyama Bioscience, Biotechnology, and Biochemistry . 2011,第7期

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4. Correlation of hydro-thermal processing with rutin content in tartary buckwheat flour [C] . Jiyoung Yoo, Seung Mi Lee, Soojung Heo, International congress on engineering and food . 2011

机译：水热加工与芦丁含量在季后遇荞麦粉的相关性
5. Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties [O] . Ulfat Jan, Adil Gani, Mudasir Ahmad, 2015

机译：小麦粉与荞麦粉混合制成的曲奇的特性及其对抗氧化性能的影响
6. Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products. 1. Gamma irradiation to buckwheat grains with hulls, buckwheat flours and uncooked "soba" noodles. [O] . Tetsujiro MATSUHASHI, Hitoshi ITOH, Hiroshi OH-HINATA, 1986

机译：使用γ辐射对荞麦粉和荞麦食品的微生物灭活。 1.伽玛辐照用船体，荞麦粉和未煮过的“荞麦面”面条。

Use of gamma irradiation for microbial inactivation of buckwheat flour and buckwheat food products (Part 6). The influence of blending ratio and contens of water on irradiated buckwheat flour in processing of buckwheat noodles to sensory evalution and physical properties.

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