Sourdough and Bread Properties as Affected by Soybean Protein Addition
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| Main Authors: | , , , , , |
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| Format: | Electronic Book Chapter |
| Language: | English |
| Published: |
IntechOpen
2011
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| Online Access: | https://www.intechopen.com/chapters/15796 |
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| _version_ | 1839561619990904832 |
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| author | Espinosa, Josué Peñaloza- Rosa-Angulo, Gloria J. De La Mora-Escobedo, Rosalva Chanona-Pérez, Jorge Farrera-Rebollo, Reynold Calderón-Domínguez, Georgina |
| author_facet | Espinosa, Josué Peñaloza- Rosa-Angulo, Gloria J. De La Mora-Escobedo, Rosalva Chanona-Pérez, Jorge Farrera-Rebollo, Reynold Calderón-Domínguez, Georgina |
| author_sort | Espinosa, Josué Peñaloza- |
| collection | InTech Open eBooks |
| description | None |
| doi_str_mv | 10.5772/15567 |
| first_indexed | 2025-08-04T21:24:30Z |
| format | Electronic Book Chapter |
| fullrecord | <oai_dc:dc xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><identifier>InTech-15796</identifier><datestamp>2011-04-26</datestamp>
<dc:title>Sourdough and Bread Properties as Affected by Soybean Protein Addition</dc:title>
<dc:creator>Josué Peñaloza- Espinosa</dc:creator>
<dc:creator>Gloria J. De La Rosa-Angulo</dc:creator>
<dc:creator>Rosalva Mora-Escobedo</dc:creator>
<dc:creator>Jorge Chanona-Pérez</dc:creator>
<dc:creator>Reynold Farrera-Rebollo</dc:creator>
<dc:creator>Georgina Calderón-Domínguez</dc:creator>
<dc:subject>Life Sciences</dc:subject>
<dc:description>None</dc:description>
<dc:publisher>IntechOpen</dc:publisher>
<dc:date>2011-04-26</dc:date>
<dc:type>Chapter, Part Of Book</dc:type>
<dc:identifier>https://www.intechopen.com/chapters/15796</dc:identifier>
<dc:identifier>doi:10.5772/15567</dc:identifier>
<dc:language>en</dc:language>
<dc:relation>ISBN:978-953-307-207-4</dc:relation>
<dc:rights>https://creativecommons.org/licenses/by-nc-sa/3.0/</dc:rights>
<dc:source>https://www.intechopen.com/books/90 ; Soybean - Applications and Technology</dc:source>
</oai_dc:dc> |
| id | InTech-15796 |
| institution | Matheson Library |
| isbn | 978-953-307-207-4 |
| language | English |
| last_indexed | 2025-08-04T21:24:30Z |
| publishDate | 2011 |
| publisher | IntechOpen |
| record_format | intech |
| spelling | InTech-157962011-04-26 Sourdough and Bread Properties as Affected by Soybean Protein Addition Josué Peñaloza- Espinosa Gloria J. De La Rosa-Angulo Rosalva Mora-Escobedo Jorge Chanona-Pérez Reynold Farrera-Rebollo Georgina Calderón-Domínguez Life Sciences None IntechOpen 2011-04-26 Chapter, Part Of Book https://www.intechopen.com/chapters/15796 doi:10.5772/15567 en ISBN:978-953-307-207-4 https://creativecommons.org/licenses/by-nc-sa/3.0/ https://www.intechopen.com/books/90 ; Soybean - Applications and Technology |
| spellingShingle | Life Sciences Espinosa, Josué Peñaloza- Rosa-Angulo, Gloria J. De La Mora-Escobedo, Rosalva Chanona-Pérez, Jorge Farrera-Rebollo, Reynold Calderón-Domínguez, Georgina Sourdough and Bread Properties as Affected by Soybean Protein Addition |
| title | Sourdough and Bread Properties as Affected by Soybean Protein Addition |
| title_full | Sourdough and Bread Properties as Affected by Soybean Protein Addition |
| title_fullStr | Sourdough and Bread Properties as Affected by Soybean Protein Addition |
| title_full_unstemmed | Sourdough and Bread Properties as Affected by Soybean Protein Addition |
| title_short | Sourdough and Bread Properties as Affected by Soybean Protein Addition |
| title_sort | sourdough and bread properties as affected by soybean protein addition |
| topic | Life Sciences |
| url | https://www.intechopen.com/chapters/15796 |
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