Studies on the interaction of oxidants and lipoxygenase on rhelogical and bread making properties of Indian wheats
Material type: TextPublication details: Ludhiana PAU 1983Edition: Food Science and TechnologyDescription: 110,11LSubject(s): DDC classification:- T 664.722 S96S
Item type | Current library | Call number | Status | Date due | Barcode | |
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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 |
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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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