TY  - BOOK
AU  - NARPINDER Singh
TI  - Studies on the effect of soaking and sprouting on milling, baking and rheological properties of wheat
U1  - T 664.722 N25S 
PY  - 1984///
CY  - Ludhiana
PB  - PAU
KW  - WHEAT -- MILLING
KW  - BAKING
KW  - CEREALS
KW  - GLUTEN CONTENT
KW  - MILLING BAKING
KW  - SPROUTING
KW  - WHEAT
N2  - Samples of three wheat varieties, WL 1562, WL 711 and S-308 were cleaned, soaked for 8 hours in distilled water and incubated for 24 hours and 48 hours at 320C and 75.80 per cent R.H. One set of samples so prepared was given a heat treatment at 800C for 1
ER  -