Effect of ingredients, extraction rate and variety on the quality and storability of pretzel type products from Indian wheats

By:

NAIK, Haroon Rashid

Material type: Text

TextPublication details: Ludhiana PAU 1999Edition: Food Science and TechnologyDescription: 155LSubject(s):

DDC classification:

T 664.722 N14E

Summary: Four bread wheat varieties (PBW-138, PBW-299, PBW-343 and BW-373). two of durum wheat (PDW-215 and PDW-233) and two of riticate (TL-419 and TL-1210) were milled to obtain 70 per cent extraction flour. The grains and the flour samples of all the varieties

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722 N14E (Browse shelf(Opens below))	Not for loan		222022
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722 N14E (Browse shelf(Opens below))	Not for loan		222023

Four bread wheat varieties (PBW-138, PBW-299, PBW-343 and BW-373). two of durum wheat (PDW-215 and PDW-233) and two of riticate (TL-419 and TL-1210) were milled to obtain 70 per cent extraction flour. The grains and the flour samples of all the varieties

There are no comments on this title.

to post a comment.