Nutritional and organoleptic evaluation of wheat breads supplemented with pigeon pea (Cajanus cajan) flour

Nutritional and organoleptic evaluation of wheat breads supplemented with pigeon pea (Cajanus cajan) flour

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Veröffentlicht in:Cereal chemistry 1986-03, Vol.63 (2), p.136-138
Hauptverfasser: Gayle, P.E, Knight, E.M, Adkins, J.S, Harland, B.F
Format: Artikel
Sprache:eng
Schlagworte:
ADDITIF ALIMENTAIRE
ADITIVOS ALIMENTARIOS
Biological and medical sciences
BLE
BREAD
CAJANUS CAJAN
Cereal and baking product industries
FARINE DE CEREALE
FLOURS
FOOD ADDITIVES
Food industries
Fundamental and applied biological sciences. Psychology
HARINAS
ORGANOLEPTIC PROPERTIES
PAIN
PAN
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
TRIGO
WHEATS
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ISSN:0009-0352
1943-3638