Autor:
Eggleston, G.
Omoaka, P.
New and alternative nutritious breads, can be produced from cassava flour fortified with 20% raw or roasted soy flour using locally available margarine with egg white, together or without xanthan gum. Margarine with egg white, increased control loaf volumes by 29%; the subsequent addition of xant...
Enlace original:
https://cgspace.cgiar.org/handle/10568/97316
Eggleston, G.
,
Omoaka, P.
,
[Alternative breads from cassava flour]
,
Alternative breads from cassava flour
