Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential

Description

Call number: LD2668 .T4 1985 W8 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/27601

Tags

Flour--Evaluation.

Baked products--Evaluation.

Food--Protein content.

Enriched cereal products--Evaluation.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/27601
Date	January 1985
Creators	Wu, Yangsheng.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text