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Language: English
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Program of Study: Food Science and Human Nutrition
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Subject: Bread
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Electronic Theses & Dissertations
7
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Baked products
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Baked products--Quality control
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Baking
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Bread--Evaluation
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Cookies
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Cottonseed
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Dough
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Flour
5
Food--Protein content
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Kidney bean
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Proteins
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Rheology (Biology)
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Soft wheat
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Wheat
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Yeast
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Effect of baking and toasting on the nutritive value of bread protein
Palamidis, Nickolas
Text (1978)
Part of
Electronic Theses & Dissertations
Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread
Rabie, Samir Mohamed Hussein
Text (1992)
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
Functionality of liquid cyclone processed cottonseed flour in bread systems
El-Minyawi, Mona A.
Text (1980)
Part of
Electronic Theses & Dissertations
Protein quality and functionality of navy bean and sesame flour in baked products
Hoojjat, Parvin
Text (1981)
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
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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