✦ LIBER ✦

PRODUCTION, NUTRITIONAL VALUE AND BAKING QUALITY OF SOY-EGG FLOURS

✍ Scribed by J. W. ERDMAN JR; M. P. O'CONNOR; K. E. WEINGARTNER; L. W. SOLOMON; A. I. NELSON

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

BAKING CHARACTERISTICS AND PROTEIN QUALI

✍ M. P. O'CONNOR; J. W. ERDMAN JR.; A. I. NELSON 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 714 KB

A COMPARATIVE STUDY OF SOY FLOURS FOR US

✍ EVELYN C. FAULKNER; JEAN I. SIMPSON 📂 Article 📅 1946 🏛 Institute of Food Technologists 🌐 English ⚖ 342 KB

Potato flour as partial replacement of w

✍ E. YÁNEZ; D. BALLESTER; H. WUTH; W. ORREGO; V. GATTÁS; S. ESTAY 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 428 KB

Nutritional quality, sensory quality and

✍ Charlotte A. Serrem; Henriëtte L. de Kock; John R. N. Taylor 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 816 KB

Baking Studies and Nutritional Value of

✍ D. BALLESTER; I. ZACARÍAS; E. GARCÍA; E. YÁÑEZ 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 602 KB

Hypoglycemic effect and protein nutritiv

✍ Taha, S. A. ;Wasif, M. M. 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 719 KB