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$Rheological and sensory characteristics of bread flour and whole wheat flour doughs and breads substituted with air-classified pinto and navy bean concentrated protein fractions$

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

Functionality of liquid cyclone processed cottonseed flour in bread systems

Functionality of liquid cyclone processed cottonseed flour in bread systems

El-Minyawi, Mona A.

Text (1980)

Part of Electronic Theses & Dissertations