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Effect of improvers and hydrocolloids on the rheological and baking properties of wheat flour

Sidhu, Jai Pal Singh

Effect of improvers and hydrocolloids on the rheological and baking properties of wheat flour - Dept. of Food Science & Technology - Amritsar GNDU 1999 - 29cm. ; 152

Subjects--Topical Terms:
WHEAT

Subjects--Index Terms: WHEAT

Dewey Class. No.: T 633.11 S42E

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