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pro vyhledávání: '"Giffary Soeherman"'
Autor:
Tensiska Tensiska, Herlina Marta, Karina Ayuningtias, Yana Cahyana, Giffary Soeherman, Tomi Nugraha, Nabila Aprilira
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 1, Pp 61-68 (2021)
Egg yolk and margarine are commonly applied in starchy food processing as a lipid source. Both may affect the starch properties to different extent. Therefore, the effects of adding egg yolk (0.3, 1.0, and 1.7 g/100 g of flour) and margarine (1, 3, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba9e2b5ba6de3084402a3730109eda75
https://doi.org/10.31883/pjfns/132928
https://doi.org/10.31883/pjfns/132928
