High protein bread from wheat fababean composite flours
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High protein bread from wheat fababean composite flours
University of Manitoba
;
McConnell, L.M.
;
Simmonds, D.H.
;
Bushuk, W.
URI:
http://hdl.handle.net/10625/6035
Date:
1973
Abstract:
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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1970s / Années 1970
Agriculture, Food and Nutrition Sciences Division / Division des sciences de l'agriculture, de l'alimentation et de la nutrition
IDRC Research Results / Résultats de recherches du CRDI
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