High protein cookies/ Duangduen Inthorn
โดย: Inthorn, Duangduen
ผู้แต่งร่วม: Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Res. Proj. no. 38/9 ; Rep. no. 6 (CONFIDENTIAL)ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1970 รายละเอียดตัวเล่ม: 12 p.หัวเรื่อง: Cookies | High protein cookies | High protein foodsสาระสังเขป: Five formulae of cookies containing white wheat flour, or soy protein, or a mixture of both have been developed, with protein cintents varying from 8 to 29%. Organoleptic tests indicated that cookies containing proteins mainly from white wheat flour or its mixture with soy protein showed higher acceptability than did those containing soy protein alone.สาระสังเขป: Science cookies (Formulae D and E) containing a mixture of white wheat flour and soy protein have most desirable characteristics both in nutritive value (20-23% protein) and teste (79% acceptability), they should be prometed as nutritious cookies for children and adults. - Author.
| ชนิดของทรัพยากร | Location | Call number | สถานะ | Last seen | Copy No. | บาร์โค้ด |
|---|---|---|---|---|---|---|
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วว. เทคโนธานี | Available | 2018-08-31 | 1 | RP1970/69 |
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