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Effect of incorporation of chicken blood plasma on physico-chemical properties of cakes
Level of inclusion of chicken blood plasma (CBP) in the preparation of cakes was assessed in respect of certain physico-chemical quality traits. The cakes were prepared with and without added flavour. In each group, seven cakes were prepared from 0 (control) to 60% level of inclusion of CBP with 10%...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer-Verlag
2010
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551142/ https://ncbi.nlm.nih.gov/pubmed/23572709 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0122-1 |
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