Compression-Recovery Analysis Of Gluten Extracted From Whole-Meal Wheat Flours And Of Wheat Gluten In The Presence Of Selected Oat Bran Fractions

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https://hdl.handle.net/1813/40722

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Author

Kahn, Susanna

Date Issued

2015-05-24

Subject

Wheat Gluten; Oat ß-glucan; Elasticity

Committee Chair

Mulvaney,Steven J

Committee Member

Brady Jr,John Woodbury

Degree Discipline

Food Science and Technology

Degree Name

M.S., Food Science and Technology

Degree Level

Master of Science

Type

dissertation or thesis