EFFECT OF PECTIN, FIBER GEL AND PHOSPHOLIPIDS ISOLAED FROM SOY BEAN WASTE ON SOME BAKERY PODUCTS QUALITY
HODA HASSAN ABOU EL-SOUD HAFEZ;
Abstract
ABSTRACT
The current study was carried out to utilize soybean hulls for preparation of pectin and fiber gel, meanwhile soy gums (by product of oil processing) were used for phospholipids preparation. Pectin and phospholipids were used for pan bre
The current study was carried out to utilize soybean hulls for preparation of pectin and fiber gel, meanwhile soy gums (by product of oil processing) were used for phospholipids preparation. Pectin and phospholipids were used for pan bre
Other data
| Title | EFFECT OF PECTIN, FIBER GEL AND PHOSPHOLIPIDS ISOLAED FROM SOY BEAN WASTE ON SOME BAKERY PODUCTS QUALITY | Other Titles | تأثير البكتين وهلام الالياف والفسفولبيدات التي تم فصلها من مخلفات فول الصويا على جودة بعض منتجات المخابز | Authors | HODA HASSAN ABOU EL-SOUD HAFEZ | Keywords | EFFECT OF PECTIN, FIBER GEL AND PHOSPHOLIPIDS ISOLAED FROM SOY BEAN WASTE ON SOME BAKERY PODUCTS QUALITY | Issue Date | 2011 | Description | ABSTRACT The current study was carried out to utilize soybean hulls for preparation of pectin and fiber gel, meanwhile soy gums (by product of oil processing) were used for phospholipids preparation. Pectin and phospholipids were used for pan bre |
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