The effect of toasting on the protein quality of white bread and white bread supplemented with soybean

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Description

Supplemented and unsupplemented white breads were baked and toasted at three different toaster settings, light, medium, and dark. Organoleptically, products were highly accepted when toasted at the light and medium temperatures.

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Okoro, Chioma E. August 1979.

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Supplemented and unsupplemented white breads were baked and toasted at three different toaster settings, light, medium, and dark. Organoleptically, products were highly accepted when toasted at the light and medium temperatures.

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  • August 1979

Added to The UNT Digital Library

  • Nov. 15, 2016, 10:54 a.m.

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  • July 20, 2017, 1:06 p.m.

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Okoro, Chioma E. The effect of toasting on the protein quality of white bread and white bread supplemented with soybean, thesis or dissertation, August 1979; Denton, Texas. (digital.library.unt.edu/ark:/67531/metadc935687/: accessed September 25, 2017), University of North Texas Libraries, Digital Library, digital.library.unt.edu; .