Fate of phytic acid during wheat bread making
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T664.752 S16F
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T664.752 S16F (Browse shelf(Opens below)) | Not for loan | 138028 | ||
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Mohinder Singh Randhawa Library | T664.752 S16F (Browse shelf(Opens below)) | Not for loan | 138029 |
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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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