Studies on improving the breadmaking quality of indigenous wheats using amyloglucosidase and amylases
NAGARGOJE, K.M
Studies on improving the breadmaking quality of indigenous wheats using amyloglucosidase and amylases - Food Science and Technology - Ludhiana PAU 1982 - 70, 8L
The effect of amyloglucosidase, Novo 150L (00 -75 m1/100 kg flour) with and without optimal levels of alpha-amylase supplements from wheat malt (75 SKB/100 g) and fungamyl source (20 SKB/100g) on the rheological and baking properties of WG 357 and WL 1562
BREAD
BREAD
T 664.752 N12S
Studies on improving the breadmaking quality of indigenous wheats using amyloglucosidase and amylases - Food Science and Technology - Ludhiana PAU 1982 - 70, 8L
The effect of amyloglucosidase, Novo 150L (00 -75 m1/100 kg flour) with and without optimal levels of alpha-amylase supplements from wheat malt (75 SKB/100 g) and fungamyl source (20 SKB/100g) on the rheological and baking properties of WG 357 and WL 1562
BREAD
BREAD
T 664.752 N12S