Mohamed, S.

Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters - 1995 - Printed

11 ref


English


Albumins
Analytical methods
Artiodactyla
Bakery products
Bovidae
Bovinae
Cattle
Cereal products
Cereals
Chemicophysical properties
Confectionery
Cooking
Dimensions
Domestic animals
Dried milk
Dried products
Egg characters
Food processing and preservation
Foods
Heat treatment
Livestock
Mammals
Milk products
Optical properties
Plant products
Processed animal products
Processed plant products
Processed products
Processing
Proteins
Ruminants
Skim milk
Useful animals
Whey

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International Maize and Wheat Improvement Center (CIMMYT) © Copyright 2015. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
If you have any question, please contact us at CIMMYT-Knowledge-Center@cgiar.org

Centro Internacional de Mejoramiento de Maíz y Trigo (CIMMYT) © Copyright 2015. Carretera México-Veracruz. Km. 45, El Batán, Texcoco, México, C.P. 56237.
Si tiene cualquier pregunta, contáctenos a CIMMYT-Knowledge-Center@cgiar.org