Descubre y comparte nuestro conocimiento público

Se han encontrado 2 recursos

Resultados de búsqueda

Conference Paper 1994

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

Investigación en Agricultura
Enlace permanente
Eggleston, G. ,  Omoaka, P. ,  [Alternative breads from cassava flour] ,  Alternative breads from cassava flour
Conference Paper 1994

Autor: Omoaka, P. Bokanga, M.

A significant proportion of wheat flour can be replaced by cassava flour in the making of bread with little changes in the quality of bread. This paper shows that it is possible to make bread without using wheat flour. Soybean flour can also be mixed with cassava flour to increase the protein con...

Enlace original: https://cgspace.cgiar.org/handle/10568/97317

Investigación en Agricultura
Enlace permanente
Omoaka, P. ,  Bokanga, M. ,  [Cassava in the production of bread and bakery products] ,  Cassava in the production of bread and bakery products

Selecciona los documentos para visualizarlos

Nombre del archivo Ver recurso
Marcar todos
Limpiar todo