TY  - BOOK
AU  - NAGARGOJE, K.M
TI  - Studies on improving the breadmaking quality of indigenous wheats using amyloglucosidase and amylases
U1  - T 664.752 N12S 
PY  - 1982///
CY  - Ludhiana
PB  - PAU
KW  - BREAD
N2  - The effect of amyloglucosidase, Novo 150L (00 -75 m1/100 kg flour) with and without optimal levels of alpha-amylase supplements from wheat malt (75 SKB/100 g) and fungamyl source (20 SKB/100g) on the rheological and baking properties of WG 357 and WL 1562
ER  -