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Subject: Bread
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Electronic Theses & Dissertations
7
Material Type
Theses
7
Language
English
7
Copyright Status
In Copyright
7
Subject
Bread--Evaluation
1
Buckwheat
1
Dough
1
Flour
2
Gluten
1
Kidney bean
1
Nutrition--Research
2
Proteins
1
Proteins--Research
1
Rice
1
Sugar--Research
1
Wheat
1
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The effect of kind and concentration of sugar on gluten formation and character
Meiske, Donna Poland
Text (1957)
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
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
A study of the biological value and composition of breads from various countries
Bolourchi, Simin D.
Text (1963)
Part of
Electronic Theses & Dissertations
The nutritional value of two supplemented breads compared with that of a standard white bread
Walworth, Dorothy June
Text (1960)
Part of
Electronic Theses & Dissertations
The effect of protein supplemented breads as compared with a standard white bread on the growth rate, tissue composition, and liver xanthine oxidase system of the rat
Buelke, Teckla Mueller
Text (1963)
Part of
Electronic Theses & Dissertations
Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations
Pauwels, Derrick Jozef
Text (2013)
Part of
Electronic Theses & Dissertations
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