✦ LIBER ✦

Use of Defatted Corn Germ Flour in Pasta Products

✍ Scribed by M. LUCISANO; E. M. CASIRAGHI; R. BARBIERI

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

COMPOSITION OF THREE FOOD PRODUCTS CONTA

✍ C. W. BLESSIN; W. J. GARCIA; W. L. DEATHERAGE; J. F. CAVINS; G. E. INGLETT 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 455 KB

RELATIVE PROTEIN VALUE OF DEFATTED CORN

✍ NANCY L. CANOLTY; BONNIE M. SCHOENBORNE; VALETA A. GREGG; RAYMOND V. HARING 📂 Article 📅 1977 🏛 Institute of Food Technologists 🌐 English ⚖ 160 KB

Production of a food grade flour from de

✍ R. BARBIERI; E. M. CASIRAGHI 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 307 KB

Phenolic Acid Contributions to Taste Cha

✍ C.J. HUANG; J.F. ZAYAS 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 406 KB

Use of pejibaye flour (Bactris gasipaes

✍ Maria K. S. De Oliveira; Hector E. Martinez-Flores; Jerusa S. De Andrade; Ma G. 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 479 KB

Corn Germ Protein Flour as an Extender i

✍ L.M. BROWN; J.F. ZAYAS 📂 Article 📅 1990 🏛 Institute of Food Technologists 🌐 English ⚖ 698 KB