Study on the effect of triticale and wheat amylases on the rheological and baking properites of Punjab wheats

By:

HARINDER Kaur

Material type: Text

TextPublication details: Ludhiana PAU 1981Edition: Food Science and TechnologyDescription: 54, 7LSubject(s):

DDC classification:

T 664.722 H29S

Summary: The effect of triticale and wheat malt supplements on the rheological and baking properties of the flours of WG-357 and WL-711 wheats was investigated Using interrupted farinographic technique, the dough consistency of WG-357 and WL-711 flours decreased b

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722 H29S (Browse shelf(Opens below))	Not for loan		136926
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722 H29S (Browse shelf(Opens below))	Not for loan		136927

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The effect of triticale and wheat malt supplements on the rheological and baking properties of the flours of WG-357 and WL-711 wheats was investigated Using interrupted farinographic technique, the dough consistency of WG-357 and WL-711 flours decreased b

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