Quality characteristics of barley noodles as influenced by some ingredients
Material type: TextPublication details: Ludhiana PAU 2007Edition: Food Science and TechnologyDescription: 82LSubject(s): DDC classification:- T 664.755 J68Q
Item type | Current library | Call number | Status | Date due | Barcode | |
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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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