To read this content please select one of the options below:

Serviceable flour recipes

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 January 1980

40

Abstract

Some flour recipes clearly help our nutrition aims or can easily be modified to do so. They are the main subject of this article, in which some useful flour cookery principles are introduced step by step. Many terms in flour cookery have such variable meanings that they can cause confusion, for example, drop scones, short, germ and cell, so I have tried for an unambiguous terminology.

Citation

Finch, I. (1980), "Serviceable flour recipes", Nutrition & Food Science, Vol. 80 No. 1, pp. 10-13. https://doi.org/10.1108/eb058784

Publisher

:

MCB UP Ltd

Copyright © 1980, MCB UP Limited

Related articles