MSU Libraries
Digital Repository
Home
About
Collections
Selected facets
Material Type: Theses
×
Program of Study: Food Science and Human Nutrition
×
Subject: Kidney bean
×
Collection
Electronic Theses & Dissertations
16
Language
English
16
Copyright Status
In Copyright
16
Subject
Beans--Physiological effect
1
Bread
1
Chickpea
1
Cooking (Beans)
1
Copper in the body
1
Dough
1
Flour
3
Food--Protein content
1
Frozen foods
1
Kidney bean--Processing
2
Kidney bean--Quality
2
Kidney bean--Storage
2
Michigan
1
Phytohemagglutinins
1
Plant lectins
1
Proteins
3
Proteins in animal nutrition
1
Rats--Feeding and feeds
1
Snack foods
1
Wheat
2
Search results
Showing 1 to 16 of 16 results
Results per page
20
50
100
Sort by
Most Relevant
Title (A-Z)
Title (Z-A)
Date (Newest)
Date (Oldest)
Most Recent
Least Relevant
Studies of phytohemagglutinin, the lectin of Phaseolus vulgaris
Coffey, Donald G.
Text (1985)
Part of
Electronic Theses & Dissertations
Bean protein evaluation and supplementation
Boloorforooshan, Mojtaba, 1948-
Text (1977)
Part of
Electronic Theses & Dissertations
Feasibility and quality evaluation of fully cooked, individually quick frozen (IQF) dry beans
Beaumarchais, Julie Anne
Text (1989)
Part of
Electronic Theses & Dissertations
Effect of storage conditions on the quality of dry and processed navy beans
Vongsarnpigoon, Sineenart
Text (1979)
Part of
Electronic Theses & Dissertations
Production and functional properties of high-protein food ingredients from Phaseolus vulgaris
Kohnhorst, Andrew Lloyd
Text (1988)
Part of
Electronic Theses & Dissertations
Feasibility and assessment of high temperature short time (HTST) processing on the quality characteristics of dry edible beans
Kane, Karen Kay
Text (1992)
Part of
Electronic Theses & Dissertations
Quality evaluation of dry edible beans after soaking, processing, and extended canned storage
Wilson, Janet G.
Text (1989)
Part of
Electronic Theses & Dissertations
Bioavailability of copper in kidney and garbanzo beans
Li, Yin-Chieh
Text (1994)
Part of
Electronic Theses & Dissertations
Processing strategies to improve dry bean (Phaseolus vulgaris) digestibility and food utilization
Occeña, Lillian Geraldine
Text (1994)
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
Isolation of trypsin inhibitor from navy beans (P̲h̲a̲s̲e̲o̲l̲u̲s̲ v̲u̲l̲g̲a̲r̲i̲s̲ L.) by affinity chromatography
Gomes, Jose Carlos
Text (1978)
Part of
Electronic Theses & Dissertations
Isolation and characterization of navy bean trypsin inhibitor
Gomes, Jose Carlos
Text (1980)
Part of
Electronic Theses & Dissertations
Development of an extruded puffed navy bean snack
Benzinger, John H.
Text (1984)
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
Genetic, physico-chemical and structural parameters affecting texture of dry edible beans
Georges, Agbo N'Zi
Text (1982)
Part of
Electronic Theses & Dissertations
Studies of dry-roasted and air-classified navy bean flour fractions : physicochemical characteristics, storage stability, and rhelogical properties
Lee, James J.
Text (1984)
Part of
Electronic Theses & Dissertations
First
1
(current)
Last