Studies on the interaction of oxidants and lipoxygenase on rhelogical and bread making properties of Indian wheats
SWARAN Jeet
Studies on the interaction of oxidants and lipoxygenase on rhelogical and bread making properties of Indian wheats - Food Science and Technology - Ludhiana PAU 1983 - 110,11L
Flours of WL-1562 and HD-2009 medium protein varieties of bread wheats milled to extraction rates of 708 and 71.2% were used in the investigation The percentage of protein and damage starch in the flours were 93 and 8.8; 88 and 69 respectiveiy Flour of HD
WHEAT BREAD
CEREAL OXIDANTS SOYFLOUR WHEAT BREAD
T 664.722 S96S
Studies on the interaction of oxidants and lipoxygenase on rhelogical and bread making properties of Indian wheats - Food Science and Technology - Ludhiana PAU 1983 - 110,11L
Flours of WL-1562 and HD-2009 medium protein varieties of bread wheats milled to extraction rates of 708 and 71.2% were used in the investigation The percentage of protein and damage starch in the flours were 93 and 8.8; 88 and 69 respectiveiy Flour of HD
WHEAT BREAD
CEREAL OXIDANTS SOYFLOUR WHEAT BREAD
T 664.722 S96S