Effect of pH and acids on the compositional, rheological and baking properties of whole wheat meal

By:

TIWANA, Arvinder Singh

Material type: Text

TextPublication details: Ludhiana PAU 1994Edition: Food sciene and TechnologyDescription: 83,11LSubject(s):

DDC classification:

T 664.722 T54E

Summary: The interaction of variables as pH 5.8, 51 and 4.4; acid hydrochioric and lactic; milling method hammer and roller: fermentation time 60.90 and 120 min on the composition, rheology, baking and phytic acid degradation was studied. The cultivar pew 222 and

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Item type	Current library	Call number	Status	Date due	Barcode
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722 T54E (Browse shelf(Opens below))	Not for loan		189091
Theses/ Dissertation	Mohinder Singh Randhawa Library	T 664.722 T54E (Browse shelf(Opens below))	Not for loan		189092

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The interaction of variables as pH 5.8, 51 and 4.4; acid hydrochioric and lactic; milling method hammer and roller: fermentation time 60.90 and 120 min on the composition, rheology, baking and phytic acid degradation was studied. The cultivar pew 222 and

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