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Electronic Theses & Dissertations
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Baking
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Chlorine--Physiological effect
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Dairy products--Analysis
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Proteins--Analysis
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Reflectance spectroscopy
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Isolation and quantification of storage proteins in U.S. soft wheat flours and their relationship to rheological and baking properties
Hou, Guoquan
Text (1995)
Part of
Electronic Theses & Dissertations
Fractionation and reconstitution of soft wheat flours, and gluten quantity and quality effects on the textural characteristics of pastry
Cooke, Rosemary J.
Text (1986)
Part of
Electronic Theses & Dissertations
Reflectance and infrared analysis of dairy products and air-classified bean flour
Ereifej, Khalil Ibrahim
Text (1982)
Part of
Electronic Theses & Dissertations
Effects of chlorination on flour rheological properties and on baking qualities of high-ratio and Japanese-sponge cakes
Worthington, Scott Thomas
Text (1994)
Part of
Electronic Theses & Dissertations
Physicochemical properties of flour proteins in relation to the textural and structural properties of white salted noodles
Saini, Ritu
Text (2007)
Part of
Electronic Theses & Dissertations
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