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Study of proteolytic activity of Indian wheats in relation to rheological and baking characteristics

Rajinder Pal Singh

Study of proteolytic activity of Indian wheats in relation to rheological and baking characteristics - Ludhiana P.A.U. 1978 - 29cm. 84,9

Subjects--Topical Terms:
BAKING

Subjects--Index Terms: BAKING GLUTEN

Dewey Class. No.: T664.725 R15S

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