Rheological and sensory characteristics of bread flour and whole wheat flour doughs and breads substituted with air-classified pinto and navy bean concentrated protein fractions

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Silaula, Sabina Mbuso

Date: 1985

Subjects: Bread
Flour
Kidney bean
Proteins
Wheat

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: 3, ix, 114 i.e. 116 pages

Permalink: https://doi.org/doi:10.25335/d39h-rr37