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A study of the biological value and composition of breads from various countries

A study of the biological value and composition of breads from various countries

Bolourchi, Simin D.

Text (1963)

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

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

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

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

Bread experiments

Bread experiments

Text (1902)

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

Effect of baking and toasting on the nutritive value of bread protein

Effect of baking and toasting on the nutritive value of bread protein

Palamidis, Nickolas

Text (1978)

Part of Electronic Theses & Dissertations

Protein quality and functionality of navy bean and sesame flour in baked products

Protein quality and functionality of navy bean and sesame flour in baked products

Hoojjat, Parvin

Text (1981)

Part of Electronic Theses & Dissertations

The nutritional value of two supplemented breads compared with that of a standard white bread

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

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

Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread

Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread

Rabie, Samir Mohamed Hussein

Text (1992)

Part of Electronic Theses & Dissertations

The effect of kind and concentration of sugar on gluten formation and character

The effect of kind and concentration of sugar on gluten formation and character

Meiske, Donna Poland

Text (1957)

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

Preparation and management of bread yeast

Preparation and management of bread yeast

Cimmer, Alice M.

Text (1900)

Part of Electronic Theses & Dissertations

Bread

Text (1897)

Part of Electronic Theses & Dissertations

Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations

Baking properties and resistant starch contents of gluten-free buckwheat-rice bread formulations

Pauwels, Derrick Jozef

Text (2013)

Part of Electronic Theses & Dissertations