Effect of flax seed addition on sensory quality and shelf life of whole wheat bread

By:

Sandhu, Vinny

Material type: Text

TextPublication details: Ludhiana PAU 2011Edition: Food Science and TechnolpgyDescription: 29cm.; 128Subject(s):

DDC classification:

T 664.752 S15E

Summary: Present study was to prepare improved functional whole wheat and white bread with improved nutritional value and shelf life of white and whole wheat bread by incorporating ungerminated and germinated flaxseed meal at 5 ,10,15 and 20 per cent levels. The a

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 S15E (Browse shelf(Opens below))	Not for loan		250974

Present study was to prepare improved functional whole wheat and white bread with improved nutritional value and shelf life of white and whole wheat bread by incorporating ungerminated and germinated flaxseed meal at 5 ,10,15 and 20 per cent levels. The a

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