Soybean Sourdough as Bio-ingredients to Enhances Physical...

Advance Journal of Food Science and Technology 2017 / 4 Vol. 13; Iss. 4

Soybean Sourdough as Bio-ingredients to Enhances Physical and Functional Properties of Wheat Bakery Products

Bustos, Ana Yanina, Gerez, Carla Luciana, Iturriaga, Laura Beatriz, Taranto, Maria Pia
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
13
Language:
english
Journal:
Advance Journal of Food Science and Technology
DOI:
10.19026/ajfst.13.4443
Date:
April, 2017
File:
PDF, 611 KB
english, 2017
Conversion to is in progress
Conversion to is failed