Water-insoluble pentosans : their effects on dough rheological properties and roles in bread baking and staleness

Chang, Wei Shih2011-07-292011-07-291975http://hdl.handle.net/2097/11146Digitized by Kansas Correctional IndustriesHemicelluloseFlour--AnalysisBreadWater-insoluble pentosans : their effects on dough rheological properties and roles in bread baking and stalenessThesisThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.