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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
Issue 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
Document Delivery: To enquire about document delivery, contact the IDRC Library : reference@idrc.ca or 613-696-2578 / Pour plus de renseignements sur la livraison de documents, communiquer avec la bibliothèque du CRDI : reference@idrc.ca ou 613-696-2578
Appears in Collections:IDRC Research Results / Résultats de recherches du CRDI
Agriculture, Food and Nutrition Sciences Division / Division des sciences de l'agriculture, de l'alimentation et de la nutrition
1970s / Années 1970

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