MSU Libraries
Digital Repository
Home
About
Collections
Selected facets
Collection: Electronic Theses & Dissertations
×
Copyright Status: In Copyright
×
Language: English
×
Degree Level: Masters
×
Subject: Flour
×
Material Type
Theses
13
Subject
Baked products--Quality control
1
Batters (Food)
1
Bran
1
Bread
2
Bread--Evaluation
1
Cassava flour
1
Chickens
1
Chlorination
1
Cookies
1
Dough
2
Food
1
Food science
1
Food--Packaging
1
Food--Storage
1
Food--Water activity
1
Heat--Physiological effect
1
High-fiber diet
1
Iron in the body
1
Kidney bean
2
Minerals in nutrition
1
Phytic acid
1
Pigeon pea
1
Poultry
1
Poultry as food
1
Proteins
2
Radiation
1
Research
1
Rheology
1
Salmonella
1
Scheduled tribes in India--Food
1
Soft wheat
1
Teff
1
Wheat
2
Search results
Showing 1 to 13 of 13 results
Results per page
20
50
100
Sort by
Most Relevant
Title (A-Z)
Title (Z-A)
Date (Newest)
Date (Oldest)
Most Recent
Least Relevant
Phytic acid and mineral partitioning and iron bioavailability from air classified bean flour fractions
Tecklenburg, Elaine
Text (1983)
Part of
Electronic Theses & Dissertations
Determination of packaging barrier requirements by a model approach for a bean flour product
Von Moll, Brent
Text (1981)
Part of
Electronic Theses & Dissertations
An investigation of the physicochemical properties of chlorinated flour
Wei, Sumei
Text (1998)
Part of
Electronic Theses & Dissertations
Phaseolus Vulgaris L. protein and flour effects on wheat dough rheology, chemical bonding and microstructure
Lorimer, Nancy Lynn
Text (1988)
Part of
Electronic Theses & Dissertations
Use of the texturepress in wheat flour dough and bread evaluation
Stachiw, Nancy Cady
Text (1988)
Part of
Electronic Theses & Dissertations
Relationship between flour non-storage proteins and cookie-baking quality in soft wheat flours
Abinusawa, Afolabi Adegoke
Text (1994)
Part of
Electronic Theses & Dissertations
Twin screw extrusion of Teff flour
Tilahun, Muluken Engida
Text (1995)
Part of
Electronic Theses & Dissertations
Bran and middlings as a source of dietary fiber in layer cakes
Rajchel, Candace Lynne
Text (1975)
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
Silaula, Sabina Mbuso
Text (1985)
Part of
Electronic Theses & Dissertations
The effect of high voltage cathode ray ionizing radiation on the chemical properties of wheat flour
Chua, Le Kim Luy
Text (1960)
Part of
Electronic Theses & Dissertations
Rheological properties and adhesion of flour-based batter to chicken nuggets
Hsia, Hsien-Yu
Text (1989)
Part of
Electronic Theses & Dissertations
Modeling the effect of water activity on thermal resistance of Salmonella in wheat flour
Smith, Danielle F.
Text (2014)
Part of
Electronic Theses & Dissertations
Physicochemical properties and baking qualities of baked wheat products supplemented with cassava and pigeon pea flours
Chilungo, Sarah
Text (2013)
Part of
Electronic Theses & Dissertations
First
1
(current)
Last