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Comparative studies on milling, baking, macaroni making and determination of rheological and associated physicochemical factors of improved varieties

BAKHSHI, Arvind

Comparative studies on milling, baking, macaroni making and determination of rheological and associated physicochemical factors of improved varieties - Food Science and Technology - Ludhiana PAU 1982 - 130,22L

Subjects--Topical Terms:
FOOD TECHNOLOGY

Subjects--Index Terms: DURAM WHEAT -- PUNJAB FOOD TECHNOLOGY WHEAT -- PUNJAB

Dewey Class. No.: T 664.722 B16C

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