Quality characteristics of barley noodles as influenced by some ingredients

By:

JOSHI,Kanupriya

Material type: Text

TextPublication details: Ludhiana PAU 2007Edition: Food Science and TechnologyDescription: 82LSubject(s):

DDC classification:

T 664.755 J68Q

Summary: Noodles were prepared from barley flour treated with kansui, potassium iodate, egg albumin and flour gel in the range of 0.5-2.0%, 25-100 ppm, 0.5-2.0% and 1.25-2.50%, respectively. Effect of treatments on flour characteristics, cooking quality and textur

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.755 J68Q (Browse shelf(Opens below))	Not for loan		249154
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.755 J68Q (Browse shelf(Opens below))	Not for loan		249155

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Noodles were prepared from barley flour treated with kansui, potassium iodate, egg albumin and flour gel in the range of 0.5-2.0%, 25-100 ppm, 0.5-2.0% and 1.25-2.50%, respectively. Effect of treatments on flour characteristics, cooking quality and textur

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