High protein bread from wheat fababean composite flours

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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