TY  - BOOK
AU  - RAJINDER PAL Singh
TI  - Study of the proteolytic activity of Punjab wheats in relation to dough characteristics and baking quality
U1  - T 664.752 R14S 
PY  - 1974///
CY  - Ludhiana
PB  - PAU
KW  - BREAD
KW  - BAKING
KW  - DOUGH
N2  - Flours from five varieties of wheat namely WG-357, WG-377, PV-18, K-227 and 5-308 on the Brabender Quadrumat Junior Experimental Mill were studied for proteolytic activity and effect of supplementation on rheological and baking properties. The yields of f
ER  -