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Material Type: Theses
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Subject: Flour
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Subject: Kidney bean
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Electronic Theses & Dissertations
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English
3
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Bread
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Dough
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Food--Protein content
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Proteins
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Wheat
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Production and functional properties of high-protein food ingredients from Phaseolus vulgaris
Kohnhorst, Andrew Lloyd
Text (1988)
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
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
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