Fate of phytic acid during wheat bread making

By:

Satija, Poonam

Material type: Text

TextPublication details: P.A.U. 1983Description: 29cm. 51,10Subject(s):

DDC classification:

T664.752 S16F

Summary: The investigation was undertaken to study the fate of p hytic acid during mixing, fermentation, proofing and baking stages of whole wheat and white bread making. Two commercially grown varieties of wheat S-308 and WL-711, were milled into whole wheat meal

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T664.752 S16F (Browse shelf(Opens below))	Not for loan		138028
Theses/ Dissertation	Mohinder Singh Randhawa Library	T664.752 S16F (Browse shelf(Opens below))	Not for loan		138029

The investigation was undertaken to study the fate of p hytic acid during mixing, fermentation, proofing and baking stages of whole wheat and white bread making. Two commercially grown varieties of wheat S-308 and WL-711, were milled into whole wheat meal

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