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: 1976

Subjects: Bread
Dough
Proteins
Rheology (Biology)
Yeast

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: 4, vii, 110 i.e. 125 pages

Permalink: https://doi.org/doi:10.25335/6mzc-f877