| 000 | 00866nam a2200145Ia 4500 | ||
|---|---|---|---|
| 080 | _a08.06.04 G662 | ||
| 100 | _aGordon, Esme M | ||
| 245 | _aPreliminary study of plantain-wheat composite flour and its baking performance in baked products | ||
| 250 | _aRev. 2nd ed. | ||
| 260 |
_bInstitute of Applied Science and Technology _aTurkeyenGY _c1986 |
||
| 300 | _a26 leaves : ill. | ||
| 520 | _aDiscusses use of flour blends of plantain-wheat flour for the making of bread, cakes, biscuits, pastry, and roti. Evaluates baking performance of each blend; investigates shelf life of the baked products and determines potential acceptance of the products by consumers. Determines approximate protein content of flour blends and their products and makes recommendations relating to basic formulations of the baked products. | ||
| 583 |
_c3/7/00 _kM2LMGR |
||
| 942 |
_cM _mG662 |
||
| 999 |
_c14895 _d14895 |
||