BAKING CHARACTERISTICS AND PROTEIN QUALITY OF SOY‐WHOLE EGG SOY‐EGG YOLK AND SOY‐EGG WHITE SUPPLEMENTED BREADS
- 1 May 1979
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 44 (3) , 839-842
- https://doi.org/10.1111/j.1365-2621.1979.tb08515.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- THIAMINE CONTENT AND PALATABILITY OF QUICK BREADS MADE WITH SOY‐EGG FLOURSJournal of Food Science, 1978
- EFFECTS OF CONVENTIONAL BAKING, MICROWAVE BAKING, AND STEAMING ON THE NUTRITIVE VALUE OF REGULAR AND FORTIFIED BREADSJournal of Food Science, 1977
- COMPARATIVE PROTEIN STUDIES (KJELDAHL, DYE BINDING, AMINO ACID ANALYSIS) OF NINE STRAINS OF Agaricus bisporus (Lange) IMBACH MUSHROOMSJournal of Food Science, 1977
- Use of soy products in cereal productsJournal of Oil & Fat Industries, 1974
- The Fortification of Bread with Lysine I. The Loss of Lysine During BakingJournal of Nutrition, 1951