Studies on the effect of conditioning treatments of Punjab Durum wheats on the quality of spaghetti

By:

KATHURIA, Dhiraj Kumar

Material type: Text

TextPublication details: Ludhiana PAU 1982Edition: Food Science and TechnologyDescription: 74,9LSubject(s):

DDC classification:

T 664.722 K13S

Summary: The effects of hot water conditioning treatments at 500 for a varied period of time and steam conditioning for different combinations of pressure and time on the quality of spaghetti prepared from semolina of DWL-5023.. DWL-5031 and WL-711 varieties of wh

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722 K13S (Browse shelf(Opens below))	Not for loan		137907
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722 K13S (Browse shelf(Opens below))	Not for loan		137908

The effects of hot water conditioning treatments at 500 for a varied period of time and steam conditioning for different combinations of pressure and time on the quality of spaghetti prepared from semolina of DWL-5023.. DWL-5031 and WL-711 varieties of wh

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