Suitability of triticale for production extruded products

By:

GURPREET Singh

Material type: Text

TextPublication details: Ludhiana PAU 1998Edition: Food Science and TechnologyDescription: 54,7LSubject(s):

DDC classification:

T 664.722.7 G96S

Summary: Physico-chemical properties and extrusion behaviour of four varieties of triticale and one variety of bread wheat were studied Triticales had higher percentage of fat and proteins. Specific energy consumption (SEC) during extrusion was significantly highe

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722.7 G96S (Browse shelf(Opens below))	Not for loan		221142
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722.7 G96S (Browse shelf(Opens below))	Not for loan		221143

Physico-chemical properties and extrusion behaviour of four varieties of triticale and one variety of bread wheat were studied Triticales had higher percentage of fat and proteins. Specific energy consumption (SEC) during extrusion was significantly highe

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