Studies on the sprout damage in relation to the quality of milled and baked products from durum wheat and triticale

By:

JASBIR Kaur

Material type: Text

TextPublication details: Ludhiana PAU 1986Edition: Food Science and TechnologyDescription: 84, 12LSubject(s):

DDC classification:

T 664.722.7 J35S

Summary: Triticale (Tl 419) and durum wheat (PBW 34) were subjected to laboratory sprouting for 24 hr and 48 hr to see the effect of laboratory sprouting and heat treatment on physico-chemcial, milling, rheological and baking proper1ies of resulted flours Sproutin

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722.7 J35S (Browse shelf(Opens below))	Not for loan		139791
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722.7 J35S (Browse shelf(Opens below))	Not for loan		139792

Triticale (Tl 419) and durum wheat (PBW 34) were subjected to laboratory sprouting for 24 hr and 48 hr to see the effect of laboratory sprouting and heat treatment on physico-chemcial, milling, rheological and baking proper1ies of resulted flours Sproutin

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