[Soy product additives to bread for longer keeping quality]

Anon.

[Soy product additives to bread for longer keeping quality]

1993

Anon.

German. Neben ernaehrungsphysiologischen Gruenden sprechen die funktionellen Eigenschaften von Sojaprodukten fuer ihren Einsatz in Backwaren. Sojaprotein hat emulgierende Eigenschaften und bindet Wasser, was eine laengere Frischhaltung der Gebaecke bewirkt. Es werden Rezepte mitgeteilt, in denen Sojaprodukte eingesetzt werden. [S-93-01000]

Show more [+]

AGROVOC Keywords

bran bread keeping quality pain pan productos de la soja salvado son soybean products

Bibliographic information

Published in

Brot und Backwaren (Germany)

Volume 41 Issue 4 ISSN 0172-8180

Pagination

pp. 30-31

Other Subjects

Bakery additives/ soybean flour; Aptitude a la conservation; Aptitud para la conservacion; Aditivos de la panificacion/ harina de soja; Additif de panification/ farine de soja; Produit a base de soja

Language

German

Note

Summary (De)

1 ill., 2 tables.

Type

Summary

In AGRIS since: 1994-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by ZB MED Nutrition. Environment. Agriculture

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]

FAO AGRIS - International System for Agricultural Science and Technology

Share

[Soy product additives to bread for longer keeping quality]

1993

AGROVOC Keywords

Bibliographic information