Studies on improving the breadmaking quality of indigenous wheats using amyloglucosidase and amylases
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 664.752 N12S
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
![]() |
Mohinder Singh Randhawa Library | T 664.752 N12S (Browse shelf(Opens below)) | Not for loan | 137385 | ||
![]() |
Mohinder Singh Randhawa Library | T 664.752 N12S (Browse shelf(Opens below)) | Not for loan | 137386 |
Browsing Mohinder Singh Randhawa Library shelves Close shelf browser (Hides shelf browser)
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
There are no comments on this title.
Log in to your account to post a comment.