Development of Some High-protein Conventional Foods Based on Wheat and Oilseed Flours

Journal of Food Science and Technology

Volumn 37, Issue 4, 2000, Pages 394-399

  De Fatima M ^a   Marques, F ^a   Bora, P S ^a   Narain, N ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Burger; Chemical analysis; Cookies; High protein foods; Macaroni; Nutritional and sensory evaluation; Sesame; Soy; Wheat flours

Indexed keywords

EID: 0010556926     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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