TY  - BOOK
AU  - SWARAN Jeet
TI  - Studies on the interaction of oxidants and lipoxygenase on rhelogical and bread making properties of Indian wheats
U1  - T 664.722 S96S 
PY  - 1983///
CY  - Ludhiana
PB  - PAU
KW  - WHEAT BREAD
KW  - CEREAL
KW  - OXIDANTS
KW  - SOYFLOUR
N2  - Flours of WL-1562 and HD-2009 medium protein varieties of bread wheats milled to extraction rates of 708 and 71.2% were used in the investigation The percentage of protein and damage starch in the flours were 93 and 8.8; 88 and 69 respectiveiy Flour of HD
ER  -