Utilization of Polynesian arrowroot (tacca pinnatifida Forst.) starch and soybean (glycine max Linn.) flour in bread

Utilization of Polynesian arrowroot (tacca pinnatifida Forst.) starch and soybean (glycine max Linn.) flour in bread

Bibliographic Details
Main Author: Rosario, Virginia D. 1952-
Format: Book
Language:English
Subjects:
Bread.
Arrowroot.
Soy-bean flour.