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 |
|---|---|---|---|---|---|---|---|
| Article |
CIMMYT Knowledge Center: John Woolston Library
Lic. Jose Juan Caballero Flores
|
AGRIS Collection | 96-089747 (Browse shelf) | Available |
Total holds: 0
11 ref
English
AGRIS Collection
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