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Phaseolus Vulgaris L. protein and flour effects on wheat dough rheology, chemical bonding and microstructure

Text (1988)

Part of Electronic Theses & Dissertations

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

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

Silaula, Sabina Mbuso

Text (1985)

Part of Electronic Theses & Dissertations