Studies on the utilization of low grade mustard for cookies, 1: The qualities of cookies made by the addition of by-product
1993
Nanba, T. (Aichi-ken. Food Research Inst., Nagoya (Japan)) | Makino, K. | Kunisue, T. | Oshima, K.
AGROVOC Keywords
Bibliographic information
Issue
33
ISSN
0916-0973
Pagination
pp. 34-41
Other Subjects
Sous produit/ cuisson extrusion; Gateau; Subproductos/ coccion extrusion; Byproducts/ extrusion cooking; Qualite
Language
Japanese
Note
Summary (Ja)
10 tables; 4 fig.; 8 ref
Type
Summary
1995-08-15
AGRIS AP
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