TY  - BOOK
AU  - JOSHI,Kanupriya
TI  - Quality characteristics of barley noodles as influenced by some ingredients
U1  - T 664.755 J68Q 
PY  - 2007///
CY  - Ludhiana
PB  - PAU
KW  - BARLEY PRODUCTS -- NOODLES
N2  - Noodles were prepared from barley flour treated with kansui, potassium iodate, egg albumin and flour gel in the range of 0.5-2.0%, 25-100 ppm, 0.5-2.0% and 1.25-2.50%, respectively. Effect of treatments on flour characteristics, cooking quality and textur
ER  -