The effect of toasting on the protein quality of white bread and white bread supplemented with soybean
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.
Date: August 1979
Creator: Okoro, Chioma E.
Partner: UNT Libraries