Studies on the effect of soaking and sprouting on milling, baking and rheological properties of wheat

By:

NARPINDER Singh

Material type: Text

TextPublication details: Ludhiana PAU 1984Edition: Food Science and TechnologyDescription: 49,5LSubject(s):

DDC classification:

T 664.722 N25S

Summary: Samples of three wheat varieties, WL 1562, WL 711 and S-308 were cleaned, soaked for 8 hours in distilled water and incubated for 24 hours and 48 hours at 320C and 75.80 per cent R.H. One set of samples so prepared was given a heat treatment at 800C for 1

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722 N25S (Browse shelf(Opens below))	Not for loan		138845
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722 N25S (Browse shelf(Opens below))	Not for loan		138846

Samples of three wheat varieties, WL 1562, WL 711 and S-308 were cleaned, soaked for 8 hours in distilled water and incubated for 24 hours and 48 hours at 320C and 75.80 per cent R.H. One set of samples so prepared was given a heat treatment at 800C for 1

There are no comments on this title.

to post a comment.