Development, Utilization and Protein Quality of Potato:Soy:Egg Flakes
- 1 March 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (2) , 461-464
- https://doi.org/10.1111/j.1365-2621.1982.tb10104.x
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- BAKING CHARACTERISTICS AND PROTEIN QUALITY OF SOY‐WHOLE EGG SOY‐EGG YOLK AND SOY‐EGG WHITE SUPPLEMENTED BREADSJournal of Food Science, 1979
- EFFECTS OF CONVENTIONAL BAKING, MICROWAVE BAKING, AND STEAMING ON THE NUTRITIVE VALUE OF REGULAR AND FORTIFIED BREADSJournal of Food Science, 1977
- Use of soy products in cereal productsJournal of Oil & Fat Industries, 1974