NDLTD Global ETD Search
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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.

Search results

Showing 1 to 9 of 9 (0.043 seconds)

Spelling suggestions: "subject:"reanalysis."" "subject:"preanalysis.""

1

The relationship of soluble starch structure to bread staling

Ghiasi, Katayoon January 2011 (has links)
Typescript. / Digitized by Kansas Correctional Industries
Bread-- Analysis.
Starch-- Analysis.
2

The determination of the organic acids in fermenting dough, oven vapors and bread

Barrett, Fred Funston. January 1955 (has links)
Call number: LD2668 .T4 1955 B36 / Master of Science
Bread--Analysis.
Flavor.
Masters theses
3

An x-ray study of the changes in the structure of wheat starch in staling breads

Root, Marvin Ray January 2011 (has links)
Digitized by Kansas State University Libraries
Bread--Analysis
Starch
X-ray crystallography
4

Amylograph properties of bread crumb and their relation to crumb firmness

Xu, Ansui. January 1986 (has links)
Call number: LD2668 .T4 1986 X79 / Master of Science / Grain Science and Industry
Bread--Analysis.
Bread--Preservation.
Amylograph.
Masters theses
5

Determination of L-ascorbyl 6-palmitate in breadmaking using reverse-phase high-performance liquid chromatography (HPLC) with electrochemical (EC) detection

Hung, Tsui-Hwa Tracy. January 1986 (has links)
Call number: LD2668 .T4 1986 H86 / Master of Science / Grain Science and Industry
Ascorbyl palmitate--Analysis.
Bread--Analysis.
Masters theses
6

Effect of activated double bond compounds on dough mixing properties

Schroeder, Leodonio Francisco January 2011 (has links)
Digitized by Kansas Correctional Industries
Food additives
Bread--Analysis
Flour--Analysis
7

Effect of phytic acid in whole wheat bread on iron absorption

Wang, Ruthy Lu-Szu January 2011 (has links)
Typescript. / Digitized by Kansas Correctional Industries
Phytic acid
Iron--Metabolism
Bread--Analysis
8

Corn germ bread : processing, nutritional and flavor aspects

Boero, Susan N January 2011 (has links)
Typescript. / Digitized by Kansas Correctional Industries
Corn germ as food
Bread--Analysis
9

Comparison of residual sugar and firming characteristics of white pan bread made by sponge dough and short-time dough processes

Kai, Tatsuo. January 1985 (has links)
Call number: LD2668 .T4 1985 K34 / Master of Science
Bread--Analysis.
Dough.
Food--Sugar content.
Amylograph.
Masters theses

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