Study of interaction of bread improvers on rheological and baking properties of Punjab wheats
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- T 664.752 G96S
Item type | Current library | Call number | Status | Date due | Barcode | |
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Mohinder Singh Randhawa Library | T 664.752 G96S (Browse shelf(Opens below)) | Not for loan | 36048 | ||
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Mohinder Singh Randhawa Library | T 664.752 G96S (Browse shelf(Opens below)) | Not for loan | 36814 |
Flours of five varieties of Punjab wheats WG-357, WG-377, PV-15 K-227 and S-308 were used for study of interaction of slow and fast acting improvers on dough and baking characteristics The flour yields were the highest for WG-357 (64.8%) and lowest for WG
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