The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

La industria de alimentos ha respondido a las preocupaciones abrumadoras de la American Heart Association sobre las complicaciones de la obesidad con una seleccin̤ de productos reducidos en grasa que mantengan la funcionalidad de la misma en ciertos sistemas. En los productos de panificacin̤, parece...

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Detaylı Bibliyografya
Diğer Yazarlar:	Strait Matthew John, Department of Human Nutrition, Foods and Exercise, Virginia Polytechnic Institute and State University
Materyal Türü:	Kitap
Dil:	İngilizce
Konular:	Industria de equipos y accesorios para panadera̕ Hornera̕ Pan Industrias alimenticias Tecnologa̕ de alimentos Industria azucarera Bakery equipment and supplies industry Baking Bread Food industry and trade Food technology Sugar industry Miel Magdalenas Hornear Daten Methocel Amilasa fn͠gica Amilasa bacteriana Ingredientes para hornear Productos de panadera̕ Calidad industrial Tecnologa̕s y productos de molinera̕ Coccin̤ al horno Honey muffin Datem Fungal amylase Bacterial amylase Baking ingredients Bakery products Industrial quality Milling technologies and products Baking
Online Erişim:	The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins
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The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

The effect of liquid or dry honey as a partial replacement for sugar on the baking and keeping qualities of fat reduced muffins

Internet

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