Effect of ingredients, extraction rate and variety on the quality and storability of pretzel type products from Indian wheats
NAIK, Haroon Rashid
Effect of ingredients, extraction rate and variety on the quality and storability of pretzel type products from Indian wheats - Food Science and Technology - Ludhiana PAU 1999 - 155L
Four bread wheat varieties (PBW-138, PBW-299, PBW-343 and BW-373). two of durum wheat (PDW-215 and PDW-233) and two of riticate (TL-419 and TL-1210) were milled to obtain 70 per cent extraction flour. The grains and the flour samples of all the varieties
WHEAT PRODUCTS
CEREALS QUALITY VARIETY PRETZEL WHEAT WHEAT PRODUCTS
T 664.722 N14E
Effect of ingredients, extraction rate and variety on the quality and storability of pretzel type products from Indian wheats - Food Science and Technology - Ludhiana PAU 1999 - 155L
Four bread wheat varieties (PBW-138, PBW-299, PBW-343 and BW-373). two of durum wheat (PDW-215 and PDW-233) and two of riticate (TL-419 and TL-1210) were milled to obtain 70 per cent extraction flour. The grains and the flour samples of all the varieties
WHEAT PRODUCTS
CEREALS QUALITY VARIETY PRETZEL WHEAT WHEAT PRODUCTS
T 664.722 N14E