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...
में बचाया:
| मुख्य लेखक: | |
|---|---|
| स्वरूप: | Inaugural Lecture |
| भाषा: | अंग्रेज़ी |
| प्रकाशित: |
Obafemi Awolowo University Press
2012
|
| विषय: | |
| ऑनलाइन पहुंच: | http://localhost:8080/xmlui/handle/123456789/3157 |
| टैग: |
टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
|