Bread Making from Quality Protein Maize

Name: Bread Making from Quality Protein Maize
Brand: VDM Verlag
SKU: 9783639345308
Price: 51.06 EUR
Availability: InStock

Evaluation of Soybean or Cassava Flour Supplementation on Maize Bread Quality Characteristics

Автор: Mesfin Wogayehu Tenagashaw, Shimelis Admassu Emire

Език:

Корици: С меки корици

Издател: VDM Verlag

Наличност: Налично при издателя, по поръчка

Изпращаме след 17-27 дни

51.06 € 99.87 лв

Bread is among the most common and staple foods of millions of people in the world. Apart from wheat...

Информация за книгата

Автор

Mesfin Wogayehu Tenagashaw, Shimelis Admassu Emire

Език

Английски език

Корици

Книга - С меки корици

Издадена

2011

страници

EAN

9783639345308

ISBN

3639345304

Enbook ID

06841053

Издател

VDM Verlag

Теглоt

141

Размери

152 x 229 x 5

Пълно описание

Bread is among the most common and staple foods of millions of people in the world. Apart from wheat, it can be produced from a number of other cereals, including maize, and/or their composites with pulses or tubers. Quality protein maize is a new breed of maize with improved protein content. It was found out that quality protein maize flour can be used as a raw material for bread making in place of the common but expensive, and in some areas scarce raw material, wheat, by blending it with soybean or cassava flours. This book is produced based on the research findings of the evaluation of bread quality characteristics prepared from quality protein maize flour supplemented with flours of soybean or cassava in different proportions, all of which are being widely cultivated and produced in Ethiopia. Traditional Ethiopian breads with acceptable nutritional and organoleptic qualities have been obtained. The book can serve as an invaluable reference material especially for Food Scientists, Food Technologists, Food Engineers and other researchers working in food related disciplines. It can also be consulted by experts who are engaged in nutrition and food security activities.

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Bread Making from Quality Protein Maize

Evaluation of Soybean or Cassava Flour Supplementation on Maize Bread Quality Characteristics

Информация за книгата

Пълно описание

Може също да ви хареса

Клиенти, които купиха тази книга, купиха също