High protein bread from wheat fababean composite flours

Files

31276.pdf (1.4 MB)

Date

1973

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Dept. of Plant Science, University of Manitoba, Winnipeg, MB, CA

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.

Description

Keywords

WHEAT, FAVA BEANS, FLOUR, PROTEINS, BREAD, BAKING, RESEARCH METHODS

Citation

URI

http://hdl.handle.net/10625/6035

DOI

Collections

IDRC Research Results / Résultats de recherches du CRDI
1970s / Années 1970
Agriculture, Food and Nutrition Sciences Division / Division des sciences de l'agriculture, de l'alimentation et de la nutrition