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Sweet bread produced with different concentrations of soybean meal: The production of gluten-free buns - Softcover
Synopsis
The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to determine the effect of a soy flour (FS) on the physical-chemical and sensory characteristics of a gluten-free bun. Gluten-free wheat flour was replaced by soybean flour in concentrations of 5, 10 or 15% to produce a nutritionally balanced gluten-free bun.
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Sweet bread produced with different concentrations of soybean meal: The production of gluten-free buns
Published by
Our Knowledge Publishing, 2020
ISBN 10: 6202602031
ISBN 13: 9786202602037
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Softcover
Seller: Books Puddle, Woodside, NY, U.S.A.
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Sweet bread produced with different concentrations of soybean meal: The production of gluten-free buns
Published by
Our Knowledge Publishing, 2020
ISBN 10: 6202602031
ISBN 13: 9786202602037
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Softcover
Seller: Majestic Books, Hounslow, United Kingdom
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Sweet bread produced with different concentrations of soybean meal: The production of gluten-free buns
Published by
Our Knowledge Publishing, 2020
ISBN 10: 6202602031
ISBN 13: 9786202602037
New
Softcover
Seller: Biblios, Frankfurt am main, HESSE, Germany
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Condition: New. PRINT ON DEMAND. Seller Inventory # 18395831225
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Sweet bread produced with different concentrations of soybean meal
Published by
Our Knowledge Publishing Jun 2020, 2020
ISBN 10: 6202602031
ISBN 13: 9786202602037
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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to determine the effect of a soy flour (FS) on the physical-chemical and sensory characteristics of a gluten-free bun. Gluten-free wheat flour was replaced by soybean flour in concentrations of 5, 10 or 15% to produce a nutritionally balanced gluten-free bun. 56 pp. Englisch. Seller Inventory # 9786202602037
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Sweet bread produced with different concentrations of soybean meal : The production of gluten-free buns
Published by
Our Knowledge Publishing, 2020
ISBN 10: 6202602031
ISBN 13: 9786202602037
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to determine the effect of a soy flour (FS) on the physical-chemical and sensory characteristics of a gluten-free bun. Gluten-free wheat flour was replaced by soybean flour in concentrations of 5, 10 or 15% to produce a nutritionally balanced gluten-free bun. Seller Inventory # 9786202602037
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Lourenço, A: Sweet bread produced with different concentrati
Published by
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ISBN 10: 6202602031
ISBN 13: 9786202602037
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Sweet bread produced with different concentrations of soybean meal
Published by
Our Knowledge Publishing Jun 2020, 2020
ISBN 10: 6202602031
ISBN 13: 9786202602037
New
Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The production of gluten-free bakery products is still a major challenge as this ingredient can determine the quality of wheat flour, conferring elasticity to the dough and a greater capacity to absorb water. Therefore, the objective of this study was to determine the effect of a soy flour (FS) on the physical-chemical and sensory characteristics of a gluten-free bun. Gluten-free wheat flour was replaced by soybean flour in concentrations of 5, 10 or 15% to produce a nutritionally balanced gluten-free bun.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 56 pp. Englisch. Seller Inventory # 9786202602037
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Sweet bread produced with different concentrations of soybean meal | The production of gluten-free buns
Published by
Our Knowledge Publishing, 2020
ISBN 10: 6202602031
ISBN 13: 9786202602037
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Taschenbuch
Seller: preigu, Osnabrück, Germany
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Taschenbuch. Condition: Neu. Sweet bread produced with different concentrations of soybean meal | The production of gluten-free buns | Ana Lúcia Lourenço (u. a.) | Taschenbuch | 56 S. | Englisch | 2020 | Our Knowledge Publishing | EAN 9786202602037 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu Print on Demand. Seller Inventory # 118722837