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Filtering by: Committee Member Holmes, Z. A. Remove constraint Committee Member: Holmes, Z. A. Subject Bread Remove constraint Subject: Bread

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  • Extraction of lentil proteins and their use in supplementation of bread

    Creator:
    Idris, Nor Aini
    Abstract:
    The purpose of this study was to extract proteins from lentils for use in bread making to improve nutritional quality of bread. Three solvents, distilled water, 0.7 M NaCl and 0.05 M NaOH solutions, were used for extraction. Extractions were done at an alkaline pH near 10 for 30 min....
    Resource Type:
    Masters Thesis
    Full Text:
    that do not require sophisticated equipment. Thus they would be practical and economical for use on a