[High protein sources for bakery products]

Benedickt, G.

[High protein sources for bakery products]

1988

Benedickt, G.

German. Ueber Wirkung und Einsatz von proteinreichen Rohstoffen wie Kleber, Sojaerzeugnisse, Milchprodukte, Eiprodukte und Gelatine wird ausfuehrlich diskutiert: Die Eiweissstoffe erfuellen sowohl geschmacksgebende und strukturbildende Funktionen als auch technologische Aufgaben. [S-88-02444]

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AGROVOC Keywords

bakery products contenido proteico egg products milk products ovoproduit productos de la soja productos derivados del huevo produit de cuisson produit laitier protein content soybean products

Bibliographic information

Published in

Brot und Backwaren (Germany, F.R.)

Volume 36 Issue 7-8 ISSN 0172-8180

Pagination

pp. 213-218

Other Subjects

Additif de panification/ gluten; Aditivos de la panificacion/ gluten; Produit a base de soja; Teneur en proteines; Bakery additives/ gluten; Productos de panaderia; Productos lacteos

Language

German

Note

7 tables

In AGRIS since: 1989-08-15

Format: AGRIS AP

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[High protein sources for bakery products]

1988

AGROVOC Keywords

Bibliographic information