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Use of the texturepress in wheat flour dough and bread evaluation

Use of the texturepress in wheat flour dough and bread evaluation

Stachiw, Nancy Cady

Text (1988)

Part of Electronic Theses & Dissertations

Generalized viscosity model for the cooking extrusion of starch based products

Generalized viscosity model for the cooking extrusion of starch based products

Mackey, Kevin Lewis

Text (1989)

Part of Electronic Theses & Dissertations

Phaseolus Vulgaris L. protein and flour effects on wheat dough rheology, chemical bonding and microstructure

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

Rheology of developed and undeveloped wheat flour dough

Rheology of developed and undeveloped wheat flour dough

Campos, Danilo T. (Danilo Tomines)

Text (1996)

Part of Electronic Theses & Dissertations

Physical and rheological characterization of a substituted dough system using a yeast protein isolate

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

Scanning electron microscopy of flour-water doughs treated with oxidizing and reducing agents

Scanning electron microscopy of flour-water doughs treated with oxidizing and reducing agents

Evans, Leah Gail

Text (1976)

Part of Electronic Theses & Dissertations