Analysis of physical-chemical properties of two types of dietary fiber enriched steamed bread and their application
dc.contributor.advisor | Máthé, Endre | |
dc.contributor.author | Zhang, Miaomiao | |
dc.contributor.department | DE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar | hu_HU |
dc.date.accessioned | 2018-10-26T08:21:22Z | |
dc.date.available | 2018-10-26T08:21:22Z | |
dc.date.created | 2017-02-10 | |
dc.description.abstract | Corn flour added and psyllium husk enriched steamed bread. The healthy effect on humen beeings of corn stuff. The high fiber content food product is good for people. Soft food stuff for the elder groups. | hu_HU |
dc.description.corrector | LB | |
dc.description.course | Food Safety and Quality Engineering | hu_HU |
dc.description.degree | egységes, osztatlan | hu_HU |
dc.format.extent | 54 | hu_HU |
dc.identifier.uri | http://hdl.handle.net/2437/258155 | |
dc.language.iso | en | hu_HU |
dc.subject | steamed bread | hu_HU |
dc.subject | corn flour | hu_HU |
dc.subject | Psyllium husk | hu_HU |
dc.subject.dspace | DEENK Témalista::Kémia | hu_HU |
dc.title | Analysis of physical-chemical properties of two types of dietary fiber enriched steamed bread and their application | hu_HU |
Fájlok
Eredeti köteg (ORIGINAL bundle)
1 - 1 (Összesen 1)
Nem elérhető
- Név:
- Steamed_bread_2018__222222_converted_titkositott.pdf
- Méret:
- 1.68 MB
- Formátum:
- Adobe Portable Document Format
- Leírás:
- Thesis
Engedélyek köteg
1 - 1 (Összesen 1)
Nem elérhető
- Név:
- license.txt
- Méret:
- 1.94 KB
- Formátum:
- Item-specific license agreed upon to submission
- Leírás: