Study of the proteolytic activity of Punjab wheats in relation to dough characteristics and baking quality
RAJINDER PAL Singh
Study of the proteolytic activity of Punjab wheats in relation to dough characteristics and baking quality - Food Science and Technology - Ludhiana PAU 1974 - 61+3L
Flours from five varieties of wheat namely WG-357, WG-377, PV-18, K-227 and 5-308 on the Brabender Quadrumat Junior Experimental Mill were studied for proteolytic activity and effect of supplementation on rheological and baking properties. The yields of f
BREAD
BAKING BREAD DOUGH
T 664.752 R14S
Study of the proteolytic activity of Punjab wheats in relation to dough characteristics and baking quality - Food Science and Technology - Ludhiana PAU 1974 - 61+3L
Flours from five varieties of wheat namely WG-357, WG-377, PV-18, K-227 and 5-308 on the Brabender Quadrumat Junior Experimental Mill were studied for proteolytic activity and effect of supplementation on rheological and baking properties. The yields of f
BREAD
BAKING BREAD DOUGH
T 664.752 R14S