Studies on the changes in the quality of wheat, durum and triticale upon sprouting and storage of flour
SUR, Riya
Studies on the changes in the quality of wheat, durum and triticale upon sprouting and storage of flour - Food Technology - Ludhiana PAU 1989 - 126,24
The physico-chemical, milling and baking characteristics of Bread-wheat (WL-1562), Durum wheat (PBW-34) and Triticale (TL-121 0) as affected by sprouting and storage of flour for 45, 90 and 135 days were studied Kernel weight, hectolitre weight, pearling
WHEAT -- VARIETIES -- MILLING
CEREALS DURUM FLOUR -- STORAGE TRITICALE WHEAT WHEAT -- VARIETIES -- MILLING WHEAT -- VARIETIES -- SPROUTING
T 664.722.72 S94S
Studies on the changes in the quality of wheat, durum and triticale upon sprouting and storage of flour - Food Technology - Ludhiana PAU 1989 - 126,24
The physico-chemical, milling and baking characteristics of Bread-wheat (WL-1562), Durum wheat (PBW-34) and Triticale (TL-121 0) as affected by sprouting and storage of flour for 45, 90 and 135 days were studied Kernel weight, hectolitre weight, pearling
WHEAT -- VARIETIES -- MILLING
CEREALS DURUM FLOUR -- STORAGE TRITICALE WHEAT WHEAT -- VARIETIES -- MILLING WHEAT -- VARIETIES -- SPROUTING
T 664.722.72 S94S