Studies on the interaction of oxidants and lipoxygenase on rhelogical and bread making properties of Indian wheats

By:

SWARAN Jeet

Material type: Text

TextPublication details: Ludhiana PAU 1983Edition: Food Science and TechnologyDescription: 110,11LSubject(s):

DDC classification:

T 664.722 S96S

Summary: Flours of WL-1562 and HD-2009 medium protein varieties of bread wheats milled to extraction rates of 708 and 71.2% were used in the investigation The percentage of protein and damage starch in the flours were 93 and 8.8; 88 and 69 respectiveiy Flour of HD

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722 S96S (Browse shelf(Opens below))	Not for loan		138064
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722 S96S (Browse shelf(Opens below))	Not for loan		138065

Flours of WL-1562 and HD-2009 medium protein varieties of bread wheats milled to extraction rates of 708 and 71.2% were used in the investigation The percentage of protein and damage starch in the flours were 93 and 8.8; 88 and 69 respectiveiy Flour of HD

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