Defatted CORN FLOUR for breadmaking quality.

• 1. 玉米面粉加工工艺及玉米面粉 [P] . 中国专利： CN108477480A . 2018-09-04
• 2. 一种玉米烘焙面粉和采用玉米烘焙面粉制备的酥性饼干的制备方法 [P] . 中国专利： CN107751289A . 2018-03-06
• 3. corn protein product, corn protein product derived from defatted corn gluten flour, and method for obtaining the corn protein product. [P] . BR112020005651A2 . 2020-10-06

  机译： 玉米蛋白产品，来自脱脂玉米面筋粉的玉米蛋白产品以及获得该玉米蛋白产品的方法。

• 4. means for the treatment of flour or dough to improve according the breadmaking quality. [P] . DK89592C . 1960-08-29

  机译： 用于处理面粉或面团以提高面包制作质量的方法。

• 5. Method of determination of the percentage of gluten contained in the breadmaking, flours and similar materials, as well as its quality. [P] . 法国专利： FR824044A . 1938-01-31

  机译： 测定面包，面粉和类似材料中所含面筋的百分比及其质量的方法。

• 1. The Advanced Approaches to Nutritional and Breadmaking Quality of Wheat, Barley and Rye Flour [J] . Marcela Slukova, Nikoleta Velebna, Lucie Krejcirova, 食品科学与工程：英文版 . 2012,第004期
• 2. Production of microbial medium from defatted brebra (Milletia ferruginea) seed flour to substitute commercial peptone agar [J] . Berhanu Andualem, Amare Gessesse 亚太热带生物医学杂志（英文版） . 2013,第010期
• 3. Production of microbial medium from defatted brebra(Milletia ferruginea)seed flour to substitute commercial peptone agar [J] . Berhanu Andualem, Amare Gessesse 亚太热带生物医学杂志：英文版 . 2013,第010期
• 4. Chemical and Functional Properties of Full Fat and Defatted White Melon （Cucumeropsis mannii） Seed Flours [J] . Eunice Moriyike Ogunbusola, Tayo Nathaniel Fagbemi, Oluwatooyin Faramade Osundahunsi 食品科学与工程：英文版 . 2012,第012期
• 5. The Changes in Aspergillus Sp Population and Biochemical Changes During The Process of Controlled Corn Flour Fermentation and The Rheological Properties of Corn Flour Produced [C] . Andi Sukainah, Reski Praja Putra, Husnul Hatima International Conference on Indonesian Technical Vocational Education and Association . 2018
• 6. Effect of partially defatted soy flour on physical and microbial properties of water-blown rigid polyurethane foam. [D] . Bhavsar, Harshad. 2004
• 7. Defatted flaxseed meal incorporated corn-rice flour blend based extruded product by response surface methodology [O] . Pravin M Ganorkar, Jhanvi M Patel, Vrushti Shah, 2016
• 8. Efecto del uso de diferentes aditivos de panificación en la calidad de panes elaborados con harinas compuestas a base de harina de trigo y germen desgrasado de maíz Effects of using different baking additives on bread quality made with flours based on wheat flour and defatted corn germ [O] . Marisela Granito, Marisa Guerra 1997
• 9. Direct Extraction Process for the Production of a White Defatted Food-Grade Peanut Flour [R] . Pominski, J. P. , Spadaro, J. J. , Pearce, H. M. 1979

• 1. Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread: Flour Particle Size and Bread Crumb Grain [J] . S H Park ,O K Chung ,P A Seib . 食品科学 . 2006,第011期
• 2. 脱脂米糠挤压加工及其对面包粉物性影响的研究 [C] . 贾春玲 ,李德江 ,李佳 . 第二届中国浙江学术节——食品安全监管与法制建设国际研讨会暨第二届中国食品研究生论坛 . 2005
• 3. 半脱脂豆粉对面粉白度及馒头品质的影响 [A] . 李晶晶 . 2018