To study utilization of non-wheat cereals in composite flours for bakery products
Material type: TextPublication details: Ludhiana PAU 1999Edition: Food Science and TechnologyDescription: 84LSubject(s): DDC classification:- T 664.752 M30T
Item type | Current library | Call number | Status | Date due | Barcode | |
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Theses/ Dissertation | Mohinder Singh Randhawa Library | T 664.752 M30T (Browse shelf(Opens below)) | Not for loan | 221836 | ||
Theses/ Dissertation | Mohinder Singh Randhawa Library | T 664.752 M30T (Browse shelf(Opens below)) | Not for loan | 221837 |
Utilization of non-wheat cereals, viz., sorghum, pearl millet and barley as whole meal, pearled grain flour and roller milled flour for bread (5-20%), cookie (10-30%) and chapati (10-30%) making was studied 5 per cent level of roller milled or pearled gra
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