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BAKING CHARACTERISTICS AND PROTEIN QUALITY OF SOY-WHOLE EGG SOY-EGG YOLK AND SOY-EGG WHITE SUPPLEMENTED BREADS

✍ Scribed by M. P. O'CONNOR; J. W. ERDMAN JR.; A. I. NELSON

Book ID: 108803931
Publisher: Institute of Food Technologists
Year: 1979
Tongue: English
Weight: 714 KB
Volume: 44
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1979.tb08515.x

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