Effects of glazes on the keeping quality of bread
This work describes a study on the effects of different glazes on the keeping quality of bread in term of its crumb and crust properties. Four types of glazes which are corn starch, egg white, skim milk and shortening with four concentrations, i.e., 20%, 30%, 50% and 70% were applied on sweet bun su...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English |
| 出版: |
2010
|
| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/40910/1/FK%202010%2042R.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|