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Collection: Electronic Theses & Dissertations
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Material Type: Theses
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Content Type: Text
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Subject: Bread
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Subject: Proteins
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Language
English
3
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In Copyright
3
Subject
Dough
1
Flour
1
Kidney bean
1
Rheology (Biology)
1
Wheat
1
Yeast
1
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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
Effect of baking and toasting on the nutritive value of bread protein
Palamidis, Nickolas
Text (1978)
Part of
Electronic Theses & Dissertations
Physical and rheological characterization of a substituted dough system using a yeast protein isolate
Volpe, Theresa Angela, 1948-
Text (1976)
Part of
Electronic Theses & Dissertations
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