Physical and rheological characterization of a substituted dough system using a yeast protein isolate
- In Collections
-
Electronic Theses & Dissertations
- Copyright Status
- In Copyright
- Material Type
-
Theses
- Authors
-
Volpe, Theresa Angela, 1948-
- Date Published
-
1976
- Subjects
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Bread
Dough
Proteins
Rheology (Biology)
Yeast
- Program of Study
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Food Science and Human Nutrition
- Degree Level
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Doctoral
- Language
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English
- Pages
- 4, vii, 110 i.e. 125 pages
- Permalink
- https://doi.org/doi:10.25335/6mzc-f877