Studies on the utilization of corn bran, germ and gluten in bakery and pasta products

By:

Jatinder Pal

Material type: Text

TextPublication details: Ludhiana PAU 1996Edition: Food Science and TechnologyDescription: 29cm;71lSubject(s):

DDC classification:

T 664.725 J35S

Summary: The effect of blending corn bran, defatted germ and gluten (Blending level, 5,10,15 20%) with wheat ftour and semolina on the physico-chemical. rheological. baking and pasta characteristics were examined. Corn gluten blends had higher amount of protein Bl

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.725 J35S (Browse shelf(Opens below))	Not for loan		220043
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.725 J35S (Browse shelf(Opens below))	Not for loan		220044

The effect of blending corn bran, defatted germ and gluten (Blending level, 5,10,15 20%) with wheat ftour and semolina on the physico-chemical. rheological. baking and pasta characteristics were examined. Corn gluten blends had higher amount of protein Bl

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