University of ManitobaMcConnell, L.M.Simmonds, D.H.Bushuk, W.2007-11-121973-04-012007-11-121973http://hdl.handle.net/10625/6035IDRC supported. Paper on the use of wheat-faba bean flour for production of protein-enriched bread - discusses baking characteristics, research method; includes bibliographic notes.Text12 p. : ill.application/pdfenWHEATFAVA BEANSFLOURPROTEINSBREADBAKINGRESEARCH METHODSIDRC-Related Report