Effect of particle size of soybean powder and processing methods on properties of soymilk and its utilization in cake making
1986
Al-Hamodat, K.A.K.
The objective of this study were: A) Determining the best processing method of soymilk. B) Investigating the effect of processing treatments on the chemical composition and nutritional qualities of soymilk. C) Spray-drying of soymilk. D) Using liquid and dehydrated soymilk in processing of conventional cake
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Библиографическая информация
Нумерация страниц
139 p.
Другие темы
Aliment a base de soja; Iasoja; Irak/ propriete physico-chim; Tecnologia de los alimentos; Gateau; Irak/ propiedades fisico-quimicas
Язык
арабский
Примечание
14 tables; 3 graphs; 118 ref. Summaries (Ar, En)
Тип
Thesis; Summary; Non-Conventional
Корпоративный автор/ Групповой автор
Mosul Univ., Mosul (Iraq). Coll. of Agriculture and Forestry
1988-08-15
AGRIS AP
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