Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters
By: Mohamed, S.
Contributor(s): Hamid, N.A [coaut.] | Lajis, S.M.M [coaut.].Material type: ArticlePublisher: 1995Subject(s): 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 AGROVOC | Mammals | Milk products | Optical properties | Plant products | Processed animal products | Processed plant products | Processed products | Processing | Proteins | Ruminants | Skim milk | Useful animals | WheyDDC classification: 96-089747 In: Journal of the Science of Food and Agriculture (United Kingdom). (1995). v. 68(3) p. 271-277Collection: AGRIS Collection
|Item type||Current location||Collection||Call number||Status||Date due||Barcode||Item holds|
CIMMYT Knowledge Center: John Woolston Library
Lic. Jose Juan Caballero Flores
|AGRIS Collection||96-089747 (Browse shelf)||Available|