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Utilization of guar gum in production of low protein bread

1993

El-Bardeny, A. (North Cairo Flour Milling Company, Cairo (Egypt). Researches and Experiments Dept.) | Moustafa, S.

AGROVOC Keywords
aliment basse calorie bread breadmaking contenido proteico low calorie foods nutritive value pain pan panification protein content rheological properties valeur nutritive valor nutritivo
Bibliographic information
Egyptian Journal of Food Science (Egypt)
Volume 21 Issue 3
Pagination
pp. 291-300
Other Subjects
Propriete rheologique; Alimentos bajos calorias; Propiedades reologicas; Panificacion; Teneur en proteines
Language
English
Note
Summaries (Ar, En)
6 tables; 18 ref.
Type
Numerical Data; Summary
1997-08-15
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