LIBROS DEL AUTOR: mahmoud m h m

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  • Used Emulsifiers to Improve Quality & Texture of some Bakery Products
    Mahmoud M.H.M. / Sharoba Ashraf Mahdy / Youssef Walid
    Emulsifiers improved the tearing quality the product and considered anti staling storage and improvement the shelf life of bread and bakery product, the addition emulsifiers improved the organoleptic properties, overall acceptability, shelf life, economic value and freshness of pan bread and cakes products. In this book Farinograph and Extensograph tests of emulsifiers mixtures...
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    94,89 €