Effect of salt, mineral and organic acid interactions in dough system of Indian wheat for bread making

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Material type: Text

TextPublication details: Ludhiana PAU 1985Edition: Food Science and TechnologyDescription: 218,23LSubject(s):

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 H29E (Browse shelf(Opens below))	Not for loan		139160
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 H29E (Browse shelf(Opens below))	Not for loan		139161

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Previous	T 664.752 G96S Studies on the use of emulsifier, stabiliser and hydrocolloids as fat replacer in baked products	T 664.752 H27S Studies on utilization of buttermilk in baked products	T 664.752 H27S Studies on utilization of buttermilk in baked products	T 664.752 H29E Effect of salt, mineral and organic acid interactions in dough system of Indian wheat for bread making	T 664.752 H29E Effect of salt, mineral and organic acid interactions in dough system of Indian wheat for bread making	T 664.752 H31A Application of vital and texturized wheat gluten in Bakery and other food products	T 664.752 H31A Application of vital and texturized wheat gluten in Bakery and other food products	Next

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