Effect of defatted soy flour on the quality of buns

Journal of Food Science and Technology

Volumn 34, Issue 5, 1997, Pages 440-442

  Indrani, D ^a   Savithri, G D ^a   Venkateswara Rao, G ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Bun crumb firmness; Defatted soy flour; High protein buns; Storage

Indexed keywords

EID: 0002890114     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (11)

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