Isbn: 9786202602037 - sweet bread produced with different concentrations of soybean meal: the production of gluten-free buns (8 resultados)

Condición: New.

Condición: New.

Condición: New. Print on Demand.

Condición: New. PRINT ON DEMAND.

Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to determine the effect of a soy flour (FS) on the physical-chemical and sensory characteristics of a gluten-free bun. Gluten-free wheat flour was replaced by soybean flour in concentrations of 5, 10 or 15% to produce a nutritionally balanced gluten-free bun. 56 pp. Englisch.…

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to determine the effect of a soy flour (FS) on the physical-chemical and sensory characteristics of a gluten-free bun. Gluten-free wheat flour was replaced by soybean flour in concentrations of 5, 10 or 15% to produce a nutritionally balanced gluten-free bun.…

Taschenbuch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to determine the effect of a soy flour (FS) on the physical-chemical and sensory characteristics of a gluten-free bun. Gluten-free wheat flour was replaced by soybean flour in concentrations of 5, 10 or 15% to produce a nutritionally balanced gluten-free bun.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 56 pp. Englisch.…

Taschenbuch. Condición: Neu. Sweet bread produced with different concentrations of soybean meal | The production of gluten-free buns | Ana Lúcia Lourenço (u. a.) | Taschenbuch | 56 S. | Englisch | 2020 | Our Knowledge Publishing | EAN 9786202602037 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu Print on Demand.…