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Anglický jazyk
Effect of Cowpea Flour Inclusion on Composite Dough and Loaf Qualities
Autor: John Alimi
This book provides pertinent technological information on the effect of substituting wheat flour with cowpea flour on the composite dough rheological properties; effect of cowpea flour inclusion on the fresh loaf qualities, keeping quality and consumer acceptability... Viac o knihe
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O knihe
This book provides pertinent technological information on the effect of substituting wheat flour with cowpea flour on the composite dough rheological properties; effect of cowpea flour inclusion on the fresh loaf qualities, keeping quality and consumer acceptability of composite wheat-cowpea bread. Scientists in Food Science and Technology, food industry, nutrition and related fields will find the information contained in this book very useful.
- Vydavateľstvo: LAP LAMBERT Academic Publishing
- Rok vydania: 2019
- Formát: Paperback
- Rozmer: 220 x 150 mm
- Jazyk: Anglický jazyk
- ISBN: 9786139450121
Nemecký jazyk 