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Development of different types of psyllium-enriched bread as part of a cholesterol-lowering diet

2000

Trautwein, E.A. | Carls, C.R. | Erbersdobler, H.F. | Hisserich, D.

AGROVOC Keywords
appropriate technology bread breadmaking calidad cholesterol colesterol desarrollo de un producto dietetic foods enriquecimiento de los alimentos food enrichment graine organoleptic properties pain pan panification plantago product development quality seeds semilla testa
Bibliographic information
Volume 96 Issue 2 ISSN 0012-0413
Pagination
pp. 58-64
Other Subjects
Developpement de produit; Complementation; Aliment de regime; Propiedades organolepticas; Alimentos dieteticos; Panificacion; Propriete organoleptique; Tecnologia apropiada; Qualite; Technologie appropriee
Language
German
Note
Summaries (De, En)
Translated Title
Entwicklung von Brotsorten mit Psylliumzusatz als Beitrag zu einer cholesterolbewussten Ernaehrungsweise
Type
Summary
2002-08-15
AGRIS AP
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