To study utilization of non-wheat cereals in composite flours for bakery products
MANPREET Singh
To study utilization of non-wheat cereals in composite flours for bakery products - Food Science and Technology - Ludhiana PAU 1999 - 84L
Utilization of non-wheat cereals, viz., sorghum, pearl millet and barley as whole meal, pearled grain flour and roller milled flour for bread (5-20%), cookie (10-30%) and chapati (10-30%) making was studied 5 per cent level of roller milled or pearled gra
BAKED PRODUCTS
BAKED PRODUCTS BAKERY PRODUCT CEREALS CHAPATI FST NON - WHEAT
T 664.752 M30T
To study utilization of non-wheat cereals in composite flours for bakery products - Food Science and Technology - Ludhiana PAU 1999 - 84L
Utilization of non-wheat cereals, viz., sorghum, pearl millet and barley as whole meal, pearled grain flour and roller milled flour for bread (5-20%), cookie (10-30%) and chapati (10-30%) making was studied 5 per cent level of roller milled or pearled gra
BAKED PRODUCTS
BAKED PRODUCTS BAKERY PRODUCT CEREALS CHAPATI FST NON - WHEAT
T 664.752 M30T