ARE HIGH-PROTEIN FOODS ECONOMICALLY EFFICIENT - CASE OF SOY-FORTIFIED WHEAT-FLOUR IN ECUADOR

被引：2
|
作者：
GORMELY, PJ
机构：
来源：
FOOD POLICY | 1978年 / 3卷 / 04期
关键词：
D O I：
10.1016/0306-9192(78)90058-1
中图分类号：
F3 [农业经济];
学科分类号：
0202 ; 020205 ; 1203 ;
摘要：
引用
下载
收藏
页码：280 / 288
页数：9
相关论文
共 38 条
  • [1] HIGH-PROTEIN BREAD FROM WHEAT-FLOUR FORTIFIED WITH FULL-FAT SOY FLOUR
    TSEN, CC
    HOOVER, WJ
    CEREAL CHEMISTRY, 1973, 50 (01) : 7 - 16
  • [2] SOY-FORTIFIED WHEAT-FLOUR BLENDS .1. COMPOSITION AND PROPERTIES
    FELLERS, DA
    MECHAM, DK
    BEAN, MM
    HANAMOTO, MM
    CEREAL FOODS WORLD, 1976, 21 (02) : 75 - &
  • [3] SOY-FORTIFIED WHEAT-FLOUR BLENDS - STORAGE STABILITY OF BAKING PERFORMANCE AND FLAVOR
    MECHAM, DK
    BEAN, MM
    FELLERS, DA
    HANAMOTO, MM
    GUADAGNI, DG
    CEREAL SCIENCE TODAY, 1972, 17 (09): : 265 - &
  • [4] SOY-FORTIFIED WHEAT-FLOUR BLENDS - COMPARISONS OF SURFACTANT ADDITIVE IN STORED SAMPLES
    MECHAM, DK
    HANAMOTO, MM
    BEAN, MM
    FELLERS, DA
    CEREAL SCIENCE TODAY, 1973, 18 (09): : 302 - 302
  • [5] SOY-FORTIFIED WHEAT-FLOUR BLENDS .2. STORAGE STABILITY OF COMPLETE BLENDS
    BEAN, MM
    HANAMOTO, MM
    MECHAM, DK
    GUADAGNI, DG
    FELLERS, DA
    CEREAL CHEMISTRY, 1976, 53 (03) : 397 - 404
  • [6] LOW PROTEIN WHEAT-FLOUR UTILIZED IN SOY FORTIFIED BREAD
    KULP, K
    VOLPE, T
    BARRETT, FF
    JONSSON, K
    CEREAL FOODS WORLD, 1980, 25 (09) : 609 - 612
  • [7] SOY-FORTIFIED WHEAT-FLOUR BLENDS .4. STORAGE STABILITY WITH SEVERAL SURFACTANT ADDITIVES
    BEAN, MM
    HANAMOTO, MM
    NISHITA, KD
    MECHAM, DK
    FELLERS, DA
    CEREAL CHEMISTRY, 1977, 54 (05) : 1159 - 1170
  • [8] SOY-FORTIFIED WHEAT-FLOUR BLENDS .3. STORAGE STABILITY OF INGREDIENTS AND INCOMPLETE BLENDS
    MECHAM, DK
    HANAMOTO, MM
    BEAN, MM
    FELLERS, DA
    GUADAGNI, DG
    CEREAL CHEMISTRY, 1976, 53 (03) : 405 - 412
  • [9] QUANTITATIVE-DETERMINATION OF SODIUM STEAROYL-2-LACTYLATE IN SOY-FORTIFIED WHEAT-FLOUR BLENDS
    WHEELER, EL
    CEREAL CHEMISTRY, 1979, 56 (04) : 236 - 239
  • [10] HIGH-PROTEIN BREAD MADE FROM WHEAT FLOUR FORTIFIED WITH FULL-FAT SOY FLOUR
    TSEN, CC
    HOOVER, WJ
    CEREAL SCIENCE TODAY, 1971, 16 (09): : 305 - &
1234