Studies on improving the breadmaking quality of indigenous wheats using amyloglucosidase and amylases

By:

NAGARGOJE, K.M

Material type: Text

TextPublication details: Ludhiana PAU 1982Edition: Food Science and TechnologyDescription: 70, 8LSubject(s):

BREAD
BREAD

DDC classification:

T 664.752 N12S

Summary: The effect of amyloglucosidase, Novo 150L (00 -75 m1/100 kg flour) with and without optimal levels of alpha-amylase supplements from wheat malt (75 SKB/100 g) and fungamyl source (20 SKB/100g) on the rheological and baking properties of WG 357 and WL 1562

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 N12S (Browse shelf(Opens below))	Not for loan		137385
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 N12S (Browse shelf(Opens below))	Not for loan		137386

The effect of amyloglucosidase, Novo 150L (00 -75 m1/100 kg flour) with and without optimal levels of alpha-amylase supplements from wheat malt (75 SKB/100 g) and fungamyl source (20 SKB/100g) on the rheological and baking properties of WG 357 and WL 1562

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