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

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