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
- 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