Formulation of soya cookies / Ubolsri Cheosakul
โดย: Cheosakul, Ubolsri
ผู้แต่งร่วม: Thailand Institute of Scientific and Technological Research
Language: Thai ชื่อชุด: Class. Invest. no. 3ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1971 หัวเรื่อง: Cookies | High protein foods | Soybean | Soybean productsสาระสังเขป: Four formulae of soya cookies developed in the Food Technology Unit give most desirable characteristics both in nutritive value (22-24% protein) and taste requirement (79-82% acceptability). These cookies contain approximately 3 times as much protein as those available in the local market. On account of their superior quality and low ingredient cost they should be promoted as nutritious cookies for children and adults.
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