Please use this identifier to cite or link to this item: http://hdl.handle.net/10625/6035
Title: High protein bread from wheat fababean composite flours
Authors: University of Manitoba
McConnell, L.M.
Simmonds, D.H.
Bushuk, W.
Keywords: WHEAT
FAVA BEANS
FLOUR
PROTEINS
BREAD
BAKING
RESEARCH METHODS
Date: 1973
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.
URI: http://hdl.handle.net/10625/6035
Project Number: 710020
Project Title: Composite Flours - Phase I
Access: IDRC Only
Files in This Item:
File Description SizeFormat 
31276.pdf1.44 MBAdobe PDFView / IDRC staff only    Request a copy
Show full item record