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Electronic Theses & Dissertations
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Food--Protein content
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Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread
Rabie, Samir Mohamed Hussein
Text (1992)
Part of
Electronic Theses & Dissertations
Bread
Vaughn, Amy B.
Text (1897)
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
Use of the texturepress in wheat flour dough and bread evaluation
Stachiw, Nancy Cady
Text (1988)
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
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
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
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