✦ LIBER ✦

Nutritive value and baking properties of bread supplemented with candida utilis

✍ Scribed by E. Yáñez; H. Wulf; Digna Ballester; Natividad Fernández; Vivien Gattás; F. Mönckeberg

Publisher: John Wiley and Sons
Year: 1973
Tongue: English
Weight: 390 KB
Volume: 24
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740240504

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of baking on the nutritive value

Effect of baking on the nutritive value of Pakistani bread

✍ Mohammed Akmal Khan; BjøRn O. Eggum 📂 Article 📅 1978 🏛 John Wiley and Sons 🌐 English ⚖ 420 KB 👁 1 views

Chemical, nutritional and sensory proper

Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products

✍ Mubarak, A. E. 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 74 KB

Enrichment of Egyptian ‘Balady’ bread. P

Enrichment of Egyptian ‘Balady’ bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.)1

✍ Abdel-Kader, Z. M. 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 66 KB 👁 1 views

Decorticated cracked broadbeans flour (DCBF) was used to replace 5%, 10%, 15% and 20% of the wheat flour (WF) in the Egyptian 'Balady' bread. The nutrient composition of DCBF, WF, wheat bread, and DCBF-fortified bread was studied. When DCBF fortification was increased from 0 to 20%, there was an inc