Biochemical and rheological properties of waxy wheat flour dough
Master of Science === Department of Grain Science and Industry === Yong-Cheng Shi === Jon Faubion === The rheological properties of two waxy and two normal wheat flours were investigated and the observed differences between them were explained by biochemical analysis. Protein analysis showed that wa...
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| Language: | en_US |
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Kansas State University
2016
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| Online Access: | http://hdl.handle.net/2097/34455 |