A Biochemist's Adventure into the Processing and Preservation of Foods
Several workers in these institutions carried out investigations aimed at incorporating cassava starch into bread. With cassava starch this does not present a serious problem, but bread qualities deteriorate with the addition of about 10% cassava flour. Cassava flour differs from cassava starch in t...
-д хадгалсан:
| Үндсэн зохиолч: | |
|---|---|
| Формат: | Inaugural Lecture |
| Хэл сонгох: | англи |
| Хэвлэсэн: |
Obafemi Awolowo University Press
2012
|
| Нөхцлүүд: | |
| Онлайн хандалт: | http://localhost:8080/xmlui/handle/123456789/3157 |
| Шошгууд: |
Шошго нэмэх
Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!
|