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The relationship of soluble starch structure to bread stalingGhiasi, Katayoon January 2011 (has links)
Typescript. / Digitized by Kansas Correctional Industries
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The determination of the organic acids in fermenting dough, oven vapors and breadBarrett, Fred Funston. January 1955 (has links)
Call number: LD2668 .T4 1955 B36 / Master of Science
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An x-ray study of the changes in the structure of wheat starch in staling breadsRoot, Marvin Ray January 2011 (has links)
Digitized by Kansas State University Libraries
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Amylograph properties of bread crumb and their relation to crumb firmnessXu, Ansui. January 1986 (has links)
Call number: LD2668 .T4 1986 X79 / Master of Science / Grain Science and Industry
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Determination of L-ascorbyl 6-palmitate in breadmaking using reverse-phase high-performance liquid chromatography (HPLC) with electrochemical (EC) detectionHung, Tsui-Hwa Tracy. January 1986 (has links)
Call number: LD2668 .T4 1986 H86 / Master of Science / Grain Science and Industry
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Effect of activated double bond compounds on dough mixing propertiesSchroeder, Leodonio Francisco January 2011 (has links)
Digitized by Kansas Correctional Industries
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Effect of phytic acid in whole wheat bread on iron absorptionWang, Ruthy Lu-Szu January 2011 (has links)
Typescript. / Digitized by Kansas Correctional Industries
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Corn germ bread : processing, nutritional and flavor aspectsBoero, Susan N January 2011 (has links)
Typescript. / Digitized by Kansas Correctional Industries
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Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processesKai, Tatsuo. January 1985 (has links)
Call number: LD2668 .T4 1985 K34 / Master of Science
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