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.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Издатель
Dept. of Plant Science, University of Manitoba, Winnipeg, MB, CA
Другие темы
Flour
Язык
Английский
Формат
Text, 12 p. : ill., application/pdf, application/pdf
Тип
Report
2024-12-20
2025-10-24
Dublin Core
Поставщик данных
Эту запись предоставил International Development Research Centre
If you notice any incorrect information relating to this record, please contact us at [email protected] [email protected]