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Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and heat-moisture treated forms

  • Waxy/regular barley breads and quality

  • Author / Creator
    Gill, Sandip Kaur.
  • Subjects / Keywords
  • Graduation date
    2001
  • Type of Item
    Thesis
  • Degree
    Master of Science in Food Science and Technology
  • DOI
    https://doi.org/10.7939/R3JD4PZ47
  • License
    This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.
  • Language
    English
  • Institution
    University of Alberta
  • Degree level
    Master's
  • Department
    • Department of Agricultural, Food, and Nutritional Science