To study utilization of non-wheat cereals in composite flours for bakery products

By:

MANPREET Singh

Material type: Text

TextPublication details: Ludhiana PAU 1999Edition: Food Science and TechnologyDescription: 84LSubject(s):

DDC classification:

T 664.752 M30T

Summary: 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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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
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

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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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