High protein bread from wheat fababean composite flours
1973
University of Manitoba | McConnell, L.M. | Simmonds, D.H. | Bushuk, W.
IDRC supported. Paper on the use of wheat-faba bean flour for production of protein-enriched bread - discusses baking characteristics, research method; includes bibliographic notes.
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Bibliographic information
Publisher
Dept. of Plant Science, University of Manitoba, Winnipeg, MB, CA
Other Subjects
Flour
Language
English
Format
Text, 12 p. : ill., application/pdf, application/pdf
Type
Report
2024-12-20
2025-10-24
Dublin Core
Data Provider
This bibliographic record has been provided by International Development Research Centre
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