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

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

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

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