The Effect of Toasting on the Protein Quality of White Bread and White Bread Supplemented with Soybean
Supplemented and unsupplemented white breads were baked and toasted at three different toaster settings, light, medium, and dark. Organoleptically, products were highly accepted when toasted at the light and medium temperatures. Biological tests with rats resulted in a decline in the efficient utili...
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| Format: | Others |
| Language: | English |
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North Texas State University
1979
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| Online Access: | https://digital.library.unt.edu/ark:/67531/metadc935687/ |