Studies on the changes in the quality of wheat, durum and triticale upon sprouting and storage of flour

By:

SUR, Riya

Material type: Text

TextPublication details: Ludhiana PAU 1989Edition: Food TechnologyDescription: 126,24Subject(s):

DDC classification:

T 664.722.72 S94S

Summary: The physico-chemical, milling and baking characteristics of Bread-wheat (WL-1562), Durum wheat (PBW-34) and Triticale (TL-121 0) as affected by sprouting and storage of flour for 45, 90 and 135 days were studied Kernel weight, hectolitre weight, pearling

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722.72 S94S (Browse shelf(Opens below))	Not for loan		186295
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722.72 S94S (Browse shelf(Opens below))	Not for loan		186296

The physico-chemical, milling and baking characteristics of Bread-wheat (WL-1562), Durum wheat (PBW-34) and Triticale (TL-121 0) as affected by sprouting and storage of flour for 45, 90 and 135 days were studied Kernel weight, hectolitre weight, pearling

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