Evaluation of flour from Prosopis juliflora and Prosopis pallida pods in bakery and extrusion-cooking products
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Main Authors: | , , , , , , |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy)
1988
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Subjects: | PROSOPIS JULIFLORA, PROSOPIS PALLIDA, FLOURS, BAKERY PRODUCTS, RHEOLOGICAL PROPERTIES, ORGANOLEPTIC PROPERTIES, FRUIT, EXTRUSION COOKING, FARINE, HARINAS, PRODUIT DE CUISSON, PROPRIETE RHEOLOGIQUE, PROPRIETE ORGANOLEPTIQUE, CUISSON EXTRUSION, PRODUCTOS DE PANADERIA, PROPIEDADES REOLOGICAS, PROPIEDADES ORGANOLEPTICAS, FRUTO, COCCION EXTRUSION, |
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