Technological and sensorial characteristics of cookies prepared with high levels of soybean hulls, cooked in a microwave oven;Características tecnológicas e sensoriais de biscoitos com alto teor de casca de soja cozidos em microondas

Pesquisa Agropecuaria Brasileira

Volumn 32, Issue 7, 1997, Pages 739-745

  Wang, Sin Huei ^a   Cabral, Lair C ^b   Fernandes, Simone M ^a  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

Author keywords

Fiber cookies; Soybean fiber

Indexed keywords

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 0031517936     PISSN: 0100204X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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