Normal view MARC view ISBD view

Quality characteristics of barley noodles as influenced by some ingredients

JOSHI,Kanupriya

Quality characteristics of barley noodles as influenced by some ingredients - Food Science and Technology - Ludhiana PAU 2007 - 82L

Noodles were prepared from barley flour treated with kansui, potassium iodate, egg albumin and flour gel in the range of 0.5-2.0%, 25-100 ppm, 0.5-2.0% and 1.25-2.50%, respectively. Effect of treatments on flour characteristics, cooking quality and textur

Subjects--Topical Terms:
BARLEY PRODUCTS -- NOODLES

Subjects--Index Terms: BARLEY PRODUCTS -- NOODLES

Dewey Class. No.: T 664.755 J68Q

Print
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)