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

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

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

Bibliographic Details
Main Author: Wu, Yangsheng.
Published: 2015
Subjects:
Flour > Evaluation.
Baked products > Evaluation.
Food > Protein content.
Enriched cereal products > Evaluation.
Masters theses
Online Access:http://hdl.handle.net/2097/27601
id ndltd-KSU-oai-krex.k-state.edu-2097-27601
record_format oai_dc
spelling ndltd-KSU-oai-krex.k-state.edu-2097-276012016-03-01T03:56:45Z Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential Wu, Yangsheng. Flour--Evaluation. Baked products--Evaluation. Food--Protein content. Enriched cereal products--Evaluation. Masters theses Call number: LD2668 .T4 1985 W8 Master of Science 2015-12-31T21:56:48Z 2015-12-31T21:56:48Z 1985 Text http://hdl.handle.net/2097/27601
collection NDLTD
sources NDLTD
topic Flour--Evaluation.
Baked products--Evaluation.
Food--Protein content.
Enriched cereal products--Evaluation.
Masters theses
spellingShingle Flour--Evaluation.
Baked products--Evaluation.
Food--Protein content.
Enriched cereal products--Evaluation.
Masters theses
Wu, Yangsheng.
Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential
description Call number: LD2668 .T4 1985 W8 === Master of Science
author Wu, Yangsheng.
author_facet Wu, Yangsheng.
author_sort Wu, Yangsheng.
title Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential
title_short Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential
title_full Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential
title_fullStr Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential
title_full_unstemmed Wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential
title_sort wet-processing of low-protein hard winter wheat flour to improve its breadmaking potential
publishDate 2015
url http://hdl.handle.net/2097/27601
work_keys_str_mv AT wuyangsheng wetprocessingoflowproteinhardwinterwheatflourtoimproveitsbreadmakingpotential
_version_ 1718198621826973696

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