Biscuits Fortified(强化饼干)研究综述
Biscuits Fortified 强化饼干 - Production of biscuits fortified with this new pectin might result not only in gluten-free and low-calorie cookies but also in a fortified cookie capable to aid in the prevention of chronic disease such as neuronal disorders. [1] Objectives To model the impacts of biscuits fortified with micronutrients (MN) on dietary nutrient adequacy among young children and women of reproductive age (WRA) in Cameroon. [2] A school meal (biscuits fortified with iron) was also provided to those receiving the oranges and tuna sandwich and to the control group who did not receive either orange or fish (tuna sandwich). [3] Chemical, physical, rheological and sensory properties of biscuits fortified with shrimp protein hydrolysate powder (SHP) at various levels (0–7. [4] This study was aimed to determine the physicochemical characteristics of the biscuits fortified with Asian swamp eel flour at several different concentration levels. [5] Biscuits fortified with palm weevil larvae can be a nutritious snack for pregnant women. [6]用这种新果胶强化饼干的生产不仅可以生产出无麸质和低热量的饼干，还可以生产出能够帮助预防神经元疾病等慢性疾病的强化饼干。 [1] 目标 模拟添加微量营养素 (MN) 的饼干对喀麦隆幼儿和育龄妇女 (WRA) 膳食营养充足的影响。 [2] 还为接受橙子和金枪鱼三明治的人以及未接受橙子或鱼（金枪鱼三明治）的对照组提供校餐（强化铁的饼干）。 [3] 不同水平的虾蛋白水解物粉末 (SHP) 强化饼干的化学、物理、流变学和感官特性 (0-7. [4] 本研究旨在确定几种不同浓度水平的亚洲沼泽鳗鱼粉强化饼干的理化特性。 [5] 用棕榈象鼻虫幼虫强化的饼干可以成为孕妇的营养零食。 [6]