Studies on the utilization of rice bran in baked and indigenous food products

By:

BALJIT Singh

Material type: Text

TextPublication details: Ludhiana PAU 1992Edition: Food Science and TechnologyDescription: 62,15lSubject(s):

DDC classification:

T 664.752 B17S

Summary: Studies on the effect of blending of different types of rice bran on the rheological, pasting, bread making and chapati making properties were carried out. Farinograph water absorption increased with the blending of defatted rice bran. Dough development t

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 B17S (Browse shelf(Opens below))	Not for loan		187821
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.752 B17S (Browse shelf(Opens below))	Not for loan		187822

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Previous	T 664.752 A34S Studies on the development of egg free cakes and mayonnaises	T 664.752 A34S Studies on the development of egg free cakes and mayonnaises	T 664.752 B17S Studies on the utilization of rice bran in baked and indigenous food products	T 664.752 B17S Studies on the utilization of rice bran in baked and indigenous food products	T 664.752 B51D Development of variety baked products incorporating cereal bran	T 664.752 B51D Development of variety baked products incorporating cereal bran	T 664.752 B79U Utilization of chhana and paneer whey for improving the quality of bread	Next

Studies on the effect of blending of different types of rice bran on the rheological, pasting, bread making and chapati making properties were carried out. Farinograph water absorption increased with the blending of defatted rice bran. Dough development t

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