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Fractionation and reconstitution of soft wheat flours, and gluten quantity and quality effects on the textural characteristics of pastry

Fractionation and reconstitution of soft wheat flours, and gluten quantity and quality effects on the textural characteristics of pastry

Cooke, Rosemary J.

Text (1986)

Part of Electronic Theses & Dissertations

Effects of chlorination on flour rheological properties and on baking qualities of high-ratio and Japanese-sponge cakes

Effects of chlorination on flour rheological properties and on baking qualities of high-ratio and Japanese-sponge cakes

Worthington, Scott Thomas

Text (1994)

Part of Electronic Theses & Dissertations

Isolation and quantification of storage proteins in U.S. soft wheat flours and their relationship to rheological and baking properties

Isolation and quantification of storage proteins in U.S. soft wheat flours and their relationship to rheological and baking properties

Text (1995)

Part of Electronic Theses & Dissertations