Utilization of kappa-carrageenan for quality improvement of "Pan De Sal"
This study was conducted with the main objective of improving the qualities of "pan de sal" particularly volume and texture (mouthfeel and grain or cell structure). A preliminary study was conducted to acquire the needed baking skills to produce desirable "pan de sal." Phase I wa...
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
1994.
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| الموضوعات: |