Alternative breads from cassava flour
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 xanthan...
| Main Authors: | , |
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| Format: | Conference Paper |
| Language: | Inglés Francés |
| Published: |
1994
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/97316 |
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