Gleichbleibende Qualitaet. Herstellung fettarmer Backwaren mit Sojalecithin.
1997
AGROVOC Keywords
Bibliographic information
Suesswaren
Volume
41
ISSN
0173-7643
Pagination
v.24-25(3)
Other Subjects
Produit a base de soja; Productos de panaderia
Language
German
Translated Title
English.
[Constant quality. Production of low fat baked goods with soybean lecithin]. [German]
Type
Journal Article
Source
Suesswaren (Germany). (Mar 1997). v. 41(3) p. 24-25.
Corporate Author
PROTEC-Service GmbH, Offenbach (Germany).
2012-11-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Wolters Kluwer
If you notice any incorrect information relating to this record, please contact us at agris@fao.org
