Comparative performance of glucono-delta-lactone and sodium polyphosphate as preservative in miki prepared from selected flour blends
The study was divided into two phases. The first phase involved the determination of the effect of three different wheat flour blends on the yield, physical properties, and sensory qualities of miki. Choosing the best blend for miki from Phase I, the second phase was concerned with extending the she...
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| Format: | Thèse |
| Langue: | English |
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1978.
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