Effects of protein from different sources on the characteristics of sponge cakes, rice cakes (apam), doughnuts and frying batters
Material type:
ArticlePublication details: 1995Subject(s): - Albumins
- Analytical methods
- Artiodactyla
- Bakery products
- Bovidae
- Bovinae
- Cattle
- Cereal products
- Cereals AGROVOC
- 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
- Whey
- 96-089747
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|
| Article | CIMMYT Knowledge Center: John Woolston Library | AGRIS Collection | 96-089747 (Browse shelf(Opens below)) | Available |
Total holds: 0
Browsing CIMMYT Knowledge Center: John Woolston Library shelves, Collection: AGRIS Collection Close shelf browser (Hides shelf browser)
11 ref
English
AGRIS Collection