Fractionation and reconstitution of soft wheat flours, and gluten quantity and quality effects on the textural characteristics of pastry

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Cooke, Rosemary J.

Date Published: 1986

Subjects: Flour--Analysis
Pastry
Soft wheat

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: xi, 163 pages

Permalink: https://doi.org/doi:10.25335/rk5q-se16

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