FLAVOR ENHANCEMENT OF SOME BAKERY PRODUCTS
MOHAMED YEHIA SAYED AHMED;
Abstract
The aim of the present study was to improve the overall quality of some baked products (cookies & cakes) by addition of the appropriate precursors of the desired flavour (cookies) or flavouring the product with exogenous flavour (cakes). The cookies were
Other data
| Title | FLAVOR ENHANCEMENT OF SOME BAKERY PRODUCTS | Authors | MOHAMED YEHIA SAYED AHMED | Keywords | FLAVOR ENHANCEMENT OF SOME BAKERY PRODUCTS | Issue Date | 2009 | Description | The aim of the present study was to improve the overall quality of some baked products (cookies & cakes) by addition of the appropriate precursors of the desired flavour (cookies) or flavouring the product with exogenous flavour (cakes). The cookies were |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| 73431r1094.pdf | 329.04 kB | Adobe PDF | View/Open |
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