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Electronic Theses & Dissertations
25
Material Type
Theses
25
Language
English
25
Copyright Status
In Copyright
23
Public Domain
2
Subject
Baked products
1
Baked products--Quality control
2
Baking
1
Batters (Food)
1
Beans--Diseases and pests--Control
1
Bran
1
Bread
5
Bread--Evaluation
1
Cassava flour
1
Chickens
1
Chlorination
1
Cookies
4
Cooking
1
Cooking (Oats)
2
Cooking (Wheat)
2
Cottonseed
1
Cowpea
1
Dough
2
Electromagnetism--Physiological effect
1
Fermentation
1
Food
1
Food science
1
Food--Packaging
1
Food--Protein content
2
Food--Storage
1
Food--Water activity
1
Heat--Physiological effect
1
High-fiber diet
1
Iron in the body
1
Kidney bean
3
Minerals in nutrition
1
Particles (Nuclear physics)
1
Phytic acid
1
Pigeon pea
1
Poultry
1
Poultry as food
1
Proteins
3
Radiation
1
Research
1
Rheology
1
Salmonella
1
Scheduled tribes in India--Food
1
Soft wheat
2
Teff
1
Wheat
5
Wheat--Diseases and pests--Control
1
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Functionality of oat-wheat composite flours in sugar-snap cookies : effect of method of milling, processing, oat cultivar and wheat cultivar
Nettles, Ethel Miriam
Text (1993)
Part of
Electronic Theses & Dissertations
Functionality of oat-wheat composite flours in sugar-snap cookies : effect of method of milling, processing, oat cultivar and wheat cultivar
Nettles, Ethel Miriam
Text (1993)
Part of
Electronic Theses & Dissertations
Soft wheat quality factors that influence the quality characterstics of Egyptian Balady bread
Rabie, Samir Mohamed Hussein
Text (1992)
Part of
Electronic Theses & Dissertations
Functionality of liquid cyclone processed cottonseed flour in bread systems
El-Minyawi, Mona A.
Text (1980)
Part of
Electronic Theses & Dissertations
Bran and middlings as a source of dietary fiber in layer cakes
Rajchel, Candace Lynne
Text (1975)
Part of
Electronic Theses & Dissertations
An investigation of the physicochemical properties of chlorinated flour
Wei, Sumei
Text (1998)
Part of
Electronic Theses & Dissertations
The effect of high voltage cathode ray ionizing radiation on the chemical properties of wheat flour
Chua, Le Kim Luy
Text (1960)
Part of
Electronic Theses & Dissertations
Determination of packaging barrier requirements by a model approach for a bean flour product
Von Moll, Brent
Text (1981)
Part of
Electronic Theses & Dissertations
Rheological properties and adhesion of flour-based batter to chicken nuggets
Hsia, Hsien-Yu
Text (1989)
Part of
Electronic Theses & Dissertations
Some effects of electromagnetic energy and subatomic particles on certain insects which infest wheat, flour, and beans
Baker, Vernon Hunter, 1921-
Text (1953)
Part of
Electronic Theses & Dissertations
Physicochemical properties and baking qualities of baked wheat products supplemented with cassava and pigeon pea flours
Chilungo, Sarah
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
Modeling the effect of water activity on thermal resistance of Salmonella in wheat flour
Smith, Danielle F.
Text (2014)
Part of
Electronic Theses & Dissertations
Fermentation studies with soft wheat flours
Wilsie, C. P. (Carroll Paton), 1902-
Text (1931)
Part of
Electronic Theses & Dissertations
Experimental investigations of flour mixtures
Robson, Harriette I.
Text (1900)
Part of
Electronic Theses & Dissertations
A comparison of spring & winter wheat flour as influenced by compressed, dry & liquid yeasts
Hoover, Bessie B.
Text (1915)
Part of
Electronic Theses & Dissertations
Relationship between flour non-storage proteins and cookie-baking quality in soft wheat flours
Abinusawa, Afolabi Adegoke
Text (1994)
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
Production and functional properties of high-protein food ingredients from Phaseolus vulgaris
Kohnhorst, Andrew Lloyd
Text (1988)
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
Silaula, Sabina Mbuso
Text (1985)
Part of
Electronic Theses & Dissertations
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